This week’s recipe includes Cauliflower. Did you know that cauliflower is one of the most versatile vegetables, and it contains some of every vitamin you need, as well as a healthy dose of fiber? This veggie is also 92% water!
It is rich in antioxidants, low in carbs and calories and it has protective qualities to guard against cancer and heart disease! It is also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
It has a mild taste and can be added to several recipes as it can be eaten raw, steamed, or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust.
1 cup (125 g) of cauliflower contains:
5.3 grams carbohydrates
2 grams protein
0.1 gram fat
2.5 grams fiber
This is a simple and delicious way to add more veggies into your daily diet!
(you can use frozen cauliflower in this recipe – first preheat your baking sheets as this step can help cut any condensation as the cauliflower cooks, which will make it steam instead of roast.)
CAULIFLOWER POPCORN RECIPE
(makes 6 snack portions)
- 2 large heads of cauliflower, broken into popcorn-size florets
- ¼ cup (56 grams) coconut oil, melted
- ¼ cup (15 grams) nutritional yeast
- 1 tsp garlic powder
- 1 tsp chili powder (optional)
- Sea salt and freshly ground black pepper
Line two baking sheets with parchment paper. Preheat the oven (if using frozen cauliflower, preheat the pans, too) to 450º F
Toss the cauliflower with the oil until well coated, and then add seasonings. Mix well.
Spread cauliflower over the prepared baking sheets. Roast for 15 minutes and then toss the cauliflower so it cooks evenly, and then roast for another 15 (or so) minutes.
The cauliflower is done when it is crispy and golden brown. Let cool slightly before serving.
For more simple recipes for your best health, schedule your appointment with Dr. Bristow, ND today!