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!