I’ve found a new love. It’s an autumnal love. She’s versatile. She spreads herself generously. She’s sweet, but not toxic and, OK, she’s cheap.
I’ve been playing with cauliflower for a few weeks now. I think you should have a go, too. These clunky white nuggets are full of antioxidants, rich in fibre and Vitamin C, a natural detoxifier and an anti-inflammatory food. Yep, they’re a cruciferous vegetable and contain goitrogens that meant to be problematic for those of us with thyroid issues. But my take on this issue: there are far worse triggers to dampen thyroid. Plus, the goitrogenic enzymes are partially destroyed by heat. If you don’t binge on the things and only eat them cooked, you’re all good…IMO.
So…some ideas worth spreading:
1. Cauliflower Fried Rice
Serves 2
- 3 cups cauliflower (approx half head of small cauliflower)
- 1 tablespoon coconut oil or olive oil
- 2 eggs
- 2 garlic cloves, minced
- 1 carrot, diced
- ½ cup frozen peas
- 3 green shallots, sliced
- 100g prawns shelled, diced*
- Tamari or soy sauce to taste
- sea salt, to taste
Grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it’s rice sized. Wrap the riced cauliflower in a couple paper towels and squeeze it to remove any excess moisture.
In a small fry pan, skillet or wok, fry the prawn meat in one teaspoon oil until almost cooked, then set aside. Beat the eggs then cook as a flat omelette in another teaspoon of the oil. Remove from the pan and slice into strips using a knife or a pair of