Saturday Recipe Blogging


This has been a difficult winter in terms of the flu and bad colds and we’re not out of the woods, yet.  So it’s important to eat healthy foods that will strengthen our immune systems and allow us to either fight off or recover from the bugs that are attacking us.

Cauliflower is plentiful this winter and is good for your health in many ways. In particular, it has a huge amount of Vitamin C — one serving supplies 77% of an adult’s recommended daily consumption.  It is high in fiber and has been shown to have anti-inflammatory effects.

Nowadays, you can often find purple and gold cauliflower, in addition to the more traditional white.  I don’t notice any difference in taste, but I find the purple tends to cook up into a bit of an unappetizing grey color, so I prefer the gold or white (unless there’s a good sale on the purple).

You can, of course, boil cauliflower.   Served with some butter, salt, and pepper, or with some cheese sauce, it’s a warm, satisfying side dish that goes well with almost any winter dinner:  fish, chicken, tofu, ham.  Some people like to run boiled cauliflower through the food processor with a bit of milk to get a lower-carb substitute for mashed potatoes.  The florets are also good raw in a salad or as hors d’oeuvres dipped in a spicy yogurt dip.

But my favorite way to fix cauliflower is to roast it.  It’s easy and roasting brings out the sweet, nutty flavor.  This winter, I’ve been roasting it with tumeric, a spice with many health benefits, including anti-inflammatory and possible anti-cancer properties.  Because the taste is a bit unfamiliar to Americans, we tend not to use it as much as we could, so this recipe   is an easy way to begin working more tumeric into your diet.  I add some ground cinnamon, salt, and pepper.  If there are leftovers, I’ll snack on them cold the next day.

Do you have a good way to prepare cauliflower or to use tumeric?  Please share with us in the comments!  What else are you cooking this winter to keep yourself and your family healthy?

Picture found here. 

NB:  Several of the links go to Dr. Joseph Mercola’s page.  I find he’s a great source on nutrition and what he says about cauliflower and tumeric is pretty common knowledge these days.  He’s also apparently something of an anti-vaxxer, and I disagree with his positions on that.  As always, it’s important to check a number of sources and to get medical advice from your own, trained, professional.


6 responses to “Saturday Recipe Blogging

  1. My favorite way to cook cauliflower is as a soup: Simply cover cut-up cauliflower w/veg or chicken broth (how much you cover will determine how liquidy your soup ends up) — and simmer until tender. Blend or use an immersion blender, add a little cream/milk and s&p to taste. I like to serve mine with some grated cheese, as well. This truly seems to need no other seasonings to be fabulous, but everyone should experiment at will 🙂

  2. I like to roast cauliflower, too, but use olive oil, S&P, minced garlic and a Sicilian or Italian blend of herbs. (Toss ingredients and roast @ 400 for 15 minutes, flip over, sprinkle with Parmesan cheese and some breadcrumbs, bake 15 minutes more. I usually squeeze some lemon on my own serving before eating.) I also love curried cauliflower.

    There is a Tumeric Users Group on FB that I’ve used as a resource when I made a “golden paste” for my neighbor’s dog when he was sick. Humans, too, can eat it! Here’s the link:

    I understand that freshly ground black pepper helps with the absorption of the turmeric and, if you’re taking Rx meds, you should check to make sure turmeric isn’t contraindicated.

  3. Thanks for the reminder that cauliflower can be great.

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