Cauliflower is one of those ingredients that often gets overlooked, but it’s surprisingly versatile when you start using it in different ways.
Mild in flavor and soft when cooked, it easily takes on whatever you pair it with. Roast it for a golden, slightly nutty finish, mash it for a smooth and comforting side or blend it into creamy dishes, like my plant-based Creamy Mac and “Cheeze” sauce. It’s also delicious prepared simply, as in my cauliflower “steaks.”
Or the crowd favorite, in my Asparagus & Mushroom Risotto with my substitute riced cauliflower for those “carbophobes” in your life. 🤭
It adds a subtle richness and texture that makes the whole dish feel a little more satisfying.
It’s one of those ingredients that quietly transforms a meal without demanding much attention.
If you’re curious about my risotto, you can reply to this email for the recipe.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
