Winter is a time for the resilient vegetable, making March and April is the perfect time to harvest the winter cauliflower. 100g of cooked cauliflower contains only 25 calories which means it’s a healthier alternative to the staple stodge of a potato. As well as being lighter on the calories it has some great health benefits. We’ve taken a look at its benefits and invited some of our favourite bloggers to share their best cauliflower recipes…
One portion of cauliflower contains:
- 80% of your daily vitamin C requirements.
- 10% of your vitamin B-6.
- Almost 10% of your dietary fibre.
- Several cancer preventing chemicals such as sulforaphane.
- 10% of your vitamin K, which helps the body promote a healthy heart and with essential blood clotting.
In the same family as last month’s featured seasonal vegetable kale, cauliflower is often a misunderstood vegetable. It has connotations with pungent overcooked Sunday lunches and dull evening dinners but it really is a super and versatile vegetable. It does certainly still have its place on a classic roast but it can be used for so much else and fortunately it is also gaining popularity, especially in Paleo-friendly recipes. It can be boiled, steamed, roasted, fried and any other number of cooking methods, it can even be in a dessert!
1) A zingy vegetarian twist on a Chinese favourite,
2) A hearty winter warmer,
3) A refreshing mezze dish,
4) An alternative to pizza,
5) Ditch the meat this Sunday,
6) A vegan version of an old classic,
7) A crunchy Indian lunch or snack with some tasty seasonal vegetables,
8) Using it in a dessert,
What are you cooking with cauliflower this season? Share your ideas on our Twitter!