Back when I was a kid, I really didn’t like cauliflower. It had zero flavor to me! Looking back, I think I just didn’t give myself enough courage to try different dishes and now I really love it. I make all kinds of things with cauliflower… soups, “rice”, roasted veggies, and I even sometimes blend it into breakfast smoothies! This new salad recipe is quickly becoming a favorite around here because it’s packed with flavor and only takes a few minutes of prep work in the kitchen to throw it all together.
While many white foods (like bleached flour, sugar, and refined pasta) are heavily processed and leached of nutrients, don’t let the fact that cauliflower is white fool you into thinking it’s not good for you… Here’s why you should add it to your diet ASAP if you haven’t already:
- Cauliflower is a cruciferous vegetable, which helps to prevent cancer.
- It contains an incredible compound called sulforaphane that has been shown to slow cancer cell growth.
- It’s packed with vitamin C, which fights chronic inflammation and strengthens your immune defenses. It’s excellent for your skin because vitamin C helps the body create collagen and rejuvenates aged skin, helping you look younger!
- It’s also an excellent source choline. Choline is mainly found in organ meats and eggs, but cauliflower is a good vegan source of this nutrient, which is essential to good brain health. It’s especially important for pregnant women to get their choline, as it helps with brain and nervous system development in the womb.
- 1 head cauliflower, cored and chopped
- ½ red onion, sliced
- 1 cup sweet potato, cubed
- 2 tablespoons coconut oil
- 2 teaspoons curry powder
- 1-2 tablespoons butter
- 1 clove garlic, minced
- ¼ cup chopped parsley
- ¼ cup chopped pecans
- Sea salt and pepper, to taste
- 4-6 cups leafy greens of your choice
- Heat the oven to 400 degrees.
- Place the cauliflower, onion and sweet potato on a baking sheet and toss with coconut oil. Bake for 30-35 minutes or until fork tender.
- Place the remaining ingredients in a bowl and add the cooked cauliflower mix. Toss to combine and season with salt and pepper. Serve over leafy greens and enjoy!
Another great way to use cauliflower is to pulse it in a food processor to make a healthier substitute for rice – so it’s easy to add to your everyday diet. I use cauliflower “rice” to make a light and filling Lemon Asparagus Quinoa Risotto (recipe here) and a delicious taco salad (recipe here). I also love to make these AMAZING Buffalo Cauliflower Bites (recipe here) that taste like buffalo wings without the chicken!
I hope this encourages you to add a bit more cauliflower to your life! Share this recipe with anyone you know who likes healthy and flavorful meals like this.