Cauliflower is loaded with cancer fighting compound, sulforaphane, that helps destroy cancer cells!
It might be a bit of a shock to learn that cauliflower has aristocratic roots!
The subtle, nutty and crumbly crunch entranced the French royal court, where cauliflower was the first popularized veggie in Europe. Today, any dish with cauliflowers called “du Barry” in honor of King Louis XV mistress Countess Jeanne Becu du Barry, who loved it!
It gets it’s white color from farmers who tie the leaves of each crown shut to hide its white fleece from the sun, lest it turn yellow!
There are many ways to cook and eat this great food! Cauliflower is usually available year round at the groceries, but for local farmers, its growing season is fall and winter and is freshest then. It will last about one week in the refrigerator in a plastic bag, keep as dry as possible.
Cauliflower is in the cruciferous family, and due to high antioxidant compounds, it is known for its anti-inflammatory and anti-cancer activity! This veggie is also high in vitamins B6, vitamin C, vitamin K, and folate.
Cauliflower is prized in the vegetarian and vegan families for its ability to be creamed or mashed, just like potatoes and is great as soups, too.
Cook or steam flowerets and then add to broth or coconut milk and blend. The stalk can be used to add to veggie sautés.
Curried Whole Head Cauliflower
1 head of cauliflower
1/2 cup mayonnaise or egg free nayonaise
1 tablespoon of Curry spice
Mix mayonnaise and curry into a paste and spread it over the head of cauliflower. Cook in a microwave on high 6-9 minutes or roast in oven at 375 degrees for 35-45 minutes until done, it should be nice and crunchy outside and soft and nutty flavored inside!
I love using ‘royal’ cauliflower in soups where I can use my hand held blender and make it creamy. Or make a blend of mashed potato and cauliflower blended together to serve with a meal!
References:
Cynthia Burrows, from Austin, Texas, owns Cindy Burrows, Natural Health Consultant; assisting individuals with health issues they would like to change. She will set up a program giving choices of foods, herbs, teas and homeopathic suggestions. Cindy is past owner of Nature’s Healing Herbs, an Herbal, Green Tea, and Tincture product line, and a rare product line of Green Tea Foods. She has certificates for Herbalist at East West School of Herbology, and as Wellness Consultant with the Wellness Forum in Ohio.
Cindy is also a Medical Technologist, with a B.S. degree from Mansfield University in Mansfield Pa., she has been in healthcare for over 30 years. In 2005, she started using a new device founded in Europe, Quantum Biofeedback, “an energy rebalancing of the body”, by using our bodies electricity or frequency waves it can detect stress points in the body, she has added this to her consulting practice. She now has her Certification as a Biofeedback Specialist. She helps her clients by working with the synergy of herbs, food, homeopathy, and aromatherapy within her practice. She is a speaker, writer, and teacher. Cindy has been interviewed on TV; about the benefits of Green Tea and has been on radio about her small business tour to Ecuador.
Cindy has been an herbalist for over 20 years and has spent 6 years learning through the East West School of Herbology with Michael Tierra. She has studied Western, Chinese and Ayurvedic Herbs with a strong emphasis on nutrition. Along with many other continued studies of alternative and complementary medicine. She is a Certified Wellness Consultant, through a special program, The Wellness Forum, which has its nutrition program, now part of the curriculum at Ohio State University, providing educational seminars and workshops designed to impart relevant nutrition information to individuals to take control of their own health. These programs give healthier options and choices that can impact your longevity and quality of life. Cindy has been a speaker to many groups and has conducted many of her own classes on food and healthy life style programs.
Cindy has been involved with a hands-on healing program for the past 4 years and offers energy healing, through donation only, to anyone who needs her services.
She is Co-president of the Austin Herb Society and a member of the American Herbalist Guild. Cynthia has been a board member on many programs in the past including; La Sertoma, Arthritis Foundation, Toastmasters International, National Association of Female Executives, Handicapped Equestrian Learning Program, Entrepreneurs Association, and Austin Integrated Health Care Program.
Cindy also loves nature, animals, reading, blending teas, juices, etc.; likes to hike, and work with plants and, of course, cooking., mostly vegetarian.
Cindy has an adventurous streak.
She has organized and taken tours with business and artists groups to Big Bend, Texas, New Mexico, USA, and Ecuador, South America.
