Hi there and happy Sunday! This week, let’s talk about cauliflower, a winter-season superstar that’s as nutritious as it is versatile.
Why Cauliflower?
Cauliflower is a cruciferous vegetable, rich in vitamin C, vitamin K, folate, and fiber. It’s also packed with antioxidants, which help fight inflammation and support overall health. Plus, it’s low in calories but high in satisfaction—perfect for plant-based meals.
Versatile and Delicious
Cauliflower’s mild flavor makes it the ultimate blank canvas for your culinary creativity:
🌱 Steamed simplicity: Steam florets and enjoy with just a sprinkle of salt and pepper.
🌱 Creamy mash: Swap potatoes for cauliflower in your favorite mash recipe for a lighter, creamier side.
🌱 Curries and soups: Add it to curries, stews or blended soups for hearty, nutrient-packed meals.
🌱 Roasted perfection: Pair it with roasted garlic for an unbeatable flavor combination. Toss with smoked paprika or cumin for an extra kick.
Quick Recipe Idea: Roasted Cauliflower with Garlic
- Preheat your oven to 425°F (220°C).
- Break 1 head of cauliflower into florets and toss with minced garlic, salt and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and tender.
- Serve as a side dish or toss into salads, grain bowls or pasta for a burst of flavor.
Let me know how you love to enjoy cauliflower—its possibilities are endless!
I started out several 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.