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.