Cauliflower season has started! Let the winter veggie fun begin!
The part of the cauliflower plant that we eat is called an “inflorescence” – a bunch of immature flowers. While not as pretty as a posy of daisies, the cauliflower is a serious addition to your table, hitting above its weight with all kinds of amazing health benefits.
Cooling thermal nature
Lubricates intestines – benefits constipation
Strengthens Spleen-Pancreas – benefits weak digestion
Strengthens Lung – benefits coughing, asthma
Low in calories, low in sugar and low GI
High in fibre
High in protein compared to the average vegetable (19% of calories from protein)
Great source of vitamin C, vitamin K, vitamin B6, folate and potassium
Contains various anti-cancer compounds, stimulates the liver to make detoxifying enzymes to combat free-radicals and carcinogens
Boosts cellular DNA repair, may stimulate enzymes that block growth of certain cancer cells
Along with treating depressed immune function, cauliflower is part of a diet to treat sinus problems, constipation, and skin conditions such as warts.
Cauliflower may have originated in Asia Minor. It has been found in records in Cyprus from the 6th Century BCE. From there, its popularity spread to Turkey and Syria, then Spain and Italy, and on to France and Britain around the 16th Century.
2 heads cauliflower
1 cup olive oil
1 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
good quality salt (unrefined sea or Himalayan)
1. Wash cauliflower, break into florets, dry thoroughly
2. Blend oil & spices in large bowl
3. Toss cauliflower florets in spiced oil until coated
4. Arrange florets in single layer on greased baking sheet (or with baking paper), season with salt
5. Bake for one hour or until tender and slightly browned
Enjoy tossed in a salad* or as a tasty side dish.
* Inspired by COOH on Pitt Rd in North Curl Curl – their delicious salad blends spicy roasted cauliflower, fresh mint, fresh coriander, pine nuts, pomegranate seeds and tahini dressing – amazing!!