"Reinventing Indulgence" One meal at a time!

Just how many vegetables are there? 
When variations and breeds come into play, the numbers skyrocket I’m sure. Try googling that.. the answers are everywhere and nowhere lol! 

Cauliflower 
was my 2nd most hated veggie as a kid. Brussels sprouts being first. Who knew that I would learn to love it!

I never conceived of all the dishes that could be made with cauliflower until I entered the vegan world: Vegan mac and cheese, vegan cauliflower mash, vegan cauliflower pizza crust and vegan cauliflower based soups, stews, casseroles and wraps! The list is endless!  So.. I am upstate picking up apples at a local farm stand and I see orange cauliflower
What is that? It looked like those big jars of cheese balls. How does it even get orange- in the day of GMOs and additives I am almost afraid to ask. In any case, I had to buy it and I had to cook with it. I’m still fearful of the words mac and cheese so that wasn’t even an option.  Cauliflower mash did come to mind though. 

It’s been a while since I made it and I hadn’t perfected it yet. Last time I used raw garlic which was a tad bit harsh on my stomach personally. This time I threw the garlic in the cooking water. I didn’t recall the butter and milk ratios so I winged it- it’s sometimes better that way! I am a professionally eater so I was sure that I would figure it out!. I hope you know by now that when I say butter and milk that I am talking about earth balance buttery spread and almond milk in this case, although any nut milk will probably do. I finished it off with sea salt and pepper. Of course it was delicious. Was it healthy? Again.. Debatable. Cauliflower is packed with many health benefits and nutrients. Just not sure how much are left after boiling. This recipe I’m sure can be done with steaming, baking or SIMPLY RAW! Why did I boil it?

“Cruciferous vegetables, like cauliflower are included among the vegetables that contain the largest concentrations of health-promoting sulfur compounds, such as sulforaphane and isothiocyanates, which increase the liver’s ability to produce enzymes that neutralize potentially toxic substances.” (Mateljan 2007)

Reference
Mateljan, G. 2007. The World’s Healthiest Foods. GMF Publishing: Seattle, WA.

 
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Saturday, October 6th 2012 blog]
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