Cauliflower Happiness + 3 Recipes

I’m sure the cauliflower farmers are happy with all the new cauliflower products out there (pizza, buffalo tenders, tortillas) and the push to substitute this bland low carbohydrate vegetable for potatoes and rice. But we can be happy as well, because it is easy to prepare and is a nutritional powerhouse boasting high amounts of vitamin C and B6, calcium, magnesium phosphorus and potassium, antioxidants and fiber. All this leads to improving memory, inflammatory response, blood pressure, cardiovascular risk and cancer reduction.

I love it and use it as a base for cream sauces, frozen and added to smoothies, and as the star of a crunchy turmeric salad. If you try these recipes, please leave a comment.

Creamy White Sauce / Gravy 

  • 4 cups cauliflower, separated into florets
  • 1 cup yellow onion
  • 1-3 garlic cloves (how you like it)
  • 1/2 cup cashews
  • 1 cup water
  • 1 cup broth or plant milk
  • 1 T white miso
  • 1 tsp Italian seasoning (or thyme, oregano, marjoram)
  • pinch cayenne or black pepper to taste
  • For Gravy: 1 lb mushrooms, sliced

Add the cauliflower, onion, garlic and water to a pot, bring to a boil and turn heat down to low, cover for 10 minutes until cauliflower is very tender. When done cooking, add the mixture to a blender along with the cashews, broth/milk, miso, and seasonings. Let cool a bit so the heat doesn’t blow the top off the blender. 🙂  Blend for a full minute, scrape down the sides of container and blend for another 30 seconds. It should be thick and creamy.  Use this as a white sauce for noodles, over root vegetables to make a scalloped casserole, in a squash lasagna or to make creamed greens.  For a gravy, slice and saute mushrooms and another cup of chopped onions, and pour this sauce into the pan once the mushrooms have cooked and lost most of their moisture. Use the gravy over grains, cooked with lentils, on top of veggie burgers or as a Rague with kale, chard and collard greens.

Cauliflower Berry Smoothie

  • 1/2 cup frozen cauliflower
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1-2 cups spinach
  • 1 cup nut or oat milk
  • add in to your taste, some cinnamon & ginger, or maca & cacao

Blend everything until thick and smooth. Drink Up!

Turmeric Cauliflower Salad 

  • 4-5 cups cauliflower florets in bite size pieces
  • 2 T red onion, chopped
  • 1 rib celery, chopped
  • 1/2 cup chickpeas (optional)
  • 1/2 cup veganaise
  • 1 1/2 tsp ground turmeric,(more to taste)
  • 1 T rice or cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper

Break up the florets and add to a mixing bowl along with the onion, celery and chickpeas. In a separate small bowl, whisk together the veganaise, turmeric, vinegar, mustard and pepper. Taste this and see if you’d like more turmeric. Stir this into the cauliflower mixture, tossing to coat everything with the dressing. chill and serve. Keeps for 5 days.

Raspberry Vinaigrette

  • 1 ½ cups raspberries
  • 1 T raw apple cider vinegar
  • 1/3 cup water
  • 1 T honey
  • 3 T olive oil
  • 1 clove garlic, peeled
  • 1/2 tsp salt
  • 1 pinch black pepper
  • 1 T fresh basil, minced or 1 tsp dried

 

Blend berries, vinegar and water together and pour through a nut milk bag or sieve to remove most of the little seeds. Combine and whisk in remaining ingredients until emulsified..  Dress salad greens and enjoy. The vinaigrette will keep for about a week, refrigerated.

Creamy Tahini Dressing

  • 1/2 c tahini
  • 1/4 c Immune vinegar*
  • 1/3 c raw kraut
  • 2T coconut aminos
  • 1tsp Dijon
  • 2T nutritional yeast
  • 1tsp dill weed
  • 1/2 tsp thyme
  • 1 date, pitted
  • Pinch salt
  • Water if needed

Use a blender to blend everything until smooth and creamy.

This is great dressing for a slaw with cabbage, peppers, spinach and sprouts or tossed with kale and dehydrated to make kale chips.

*immune vinegar is cider vinegar infused with mustard seed, horseradish, peppers, ginger and turmeric. Substitute plain cider vinegar if you don’t have Immune vinegar.

Sprouts – Two Salads

Sprouts are filled with vitamins, minerals and proteins and chlorophyll all necessary nutrients for building our red and white blood cells and easing inflammation.

Activated Almond Salad

  • 1 cup almonds, soaked 4-8 hours (sub sunflower or pumpkin seeds)
  • 1 Zucchini
  • 1 carrot, shredded
  • 1/4 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup fermented pickle, diced
  • 3 T lemon juice
  • 1 T honey or maple syrup
  • 1 tsp dijon mustard
  • 2 T fresh dill weed or 1/2 T dry
  • 1/2 tsp salt
  • Lettuce or cabbage leaves

Add almonds or seeds to a food processor and pulse to break up into a flaky texture. Add chopped zucchini and pulse a couple times to chop and mix with the almonds.  Place this mixture into a mixing bowl. Add the chopped celery, diced onion, shredded carrot and chopped pickle. In a small cup or bowl, whisk together the lemon juice, honey or maple syrup and mustard. Stir in the dill and sea salt. Pour this dressing over the nut and vegetable mixture and stir well to incorporate and coat everything with dressing, Scoop this mixture onto lettuce or cabbage leaves or onto a slice of your favorite bread.

Crunchy Super Sprout Salad

  • 3 cups pea shoots or sunflower microgreens, chopped
  • 2 cups leafy green sprouts (salad mix, clover, alfalfa)
  • 1 red or yellow bell pepper, diced
  • 1 cup shredded cabbage or slaw mix
  • 1 carrot, shredded
  • oranges
  • 1 cup crunchy sprouts (mung bean, lentils, adzuki bean)

Combine all salad ingredients and toss with your favorite dressing or drizzle with the citrus vinaigrette below :

  • ¼ c orange or lemon juice
  • 2 T olive oil
  • 1 T honey
  • 1/2 tsp dijon
  • 1 tsp dried dill, oregano, basil or your favorite herb blend

Asian Collard Salad

I had a great salad yesterday, that was so easy to make. I wanted to share it with you because collard greens are probably one of the least used raw greens. I love them especially as wraps for slaws, quinoa salad and avocados (that was my lunch today).

For a single serving:

4 collard leaves or more, cut off stem and into bite size pieces

1 apple, chopped

1 tangerine or orange, sectioned

Place all of these in a single salad bowel. Toss with Carrot-Ginger Dressing.

No Oil Dressing:

1 carrot cleaned and chopped

1 inch slice of ginger, peeled, and minced

2 Tbs rice or cider vinegar

4 Tbs pure water

1 Tbs Braggs aminos

Place all dressing ingredients into a blender and blend well. The carrot will not get completely smooth. Toss with salad and enjoy the wonderful flavors of sweet and spicy!