#onefoodtwoways – Cauliflower

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When I grew up, cauliflower was just another everyday vegetable. We cooked it the same way we cooked most of our vegetables; steamed as a side, or chopped into smaller pieces and mixed into a cottage pie.

These days, cauliflower is revered; a holy vegetable. You don’t steam it or boil it. You fry it, you roast it, you cover it in cheese – in fact, do anything you like with cauliflower to make it not look like a cauliflower.

So today we have two simple ways you can use this not-so-humble-vegetable. (The first is our favorite).

Mash – blue cheese, garlic, greek yoghurt, and salt + pepper

Steam a head of cauliflower together with a few cloves of garlic. When they’ve cooked, blend them together with greek yogurt, blue cheese, and salt + pepper.

Rice – you don’t even need to add water!

Chop a head of cauliflower into medium-sized pieces. Pulse the pieces in a food processor until you get small, rice-like bits. Place all the ‘grains’ in a bowl, cover it with cling film and pierce the cling film lightly. Microwave for a few minutes and it’s done!

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