I’m crazy for cauliflower. There are so many cool ways of preparing this lovely, versatile cruciferous vegetable — which is a healthy alternative to potatoes if you are trying to do a low-carb diet.
You can roast it, steam it, mash it, puree it, fry it, and even make it into pizza dough. You can make them into fritters, tots, and or a replacement for that artery-busting Alfredo sauce for your pasta. Better yet, serve it raw with a dip or over your salad. And if you are really adventurous, you can even play around with the green and purple varieties.
A quick search on its nutritional value will show that this flowering veggie is no joke. Loaded with potassium, Vitamin C, antioxidants and heaps of other critical nutrients truly makes it a magical food.
One of my favorite ways to prepare it is in the battered and fried method. In the Middle Eas, it’s called “Mali”, in Japan its “Tempura”…back home in the U.S. Virgin Islands, some call it Rasta Chicken. 🙂
So surprise your mouth sometime with a new way of preparing cauliflower and let me know how it worked out!
Just use tempura mix with a little Zataar. Fry in canola oil. Sprinkle with a little finishing salt (smoked, pink, or black lava is nice!) and grated Parmesan. Served with pea sprouts, chopped green onions, and lemongrass dressing. Make sure you preheat fryer oil to 375.
This is what mashed cauliflower looks like. Can fool even the pickiest kids!
My Shepherd’s Pie made with mashed cauliflower. Savory and comforting!