Making Cauliflower

Want some new ways of using cauliflower?

It is a great food because it is high in fiber and high in nutrients. Making it a tasty meals all adds up to nourishment and a great way to master your hunger with low-carb choices.

See here HOW TO creates some fun dishes with this video from

Cauliflower Couscous

Break the raw cauliflower into small florets and add to a blender little by little.
Chop scallions, cucumber, cherry tomatoes, carrots, chives and add marinated kale.
Mix with dried orange peel, sea-salt, crushed red peppercorn (schezuan), olive oil, lemon juice and serve with fresh cilantro, roasted pine nuts and grated fresh lemon peel.

Cauliflower mash – aka “mashed potato” with roasted garlic

¼ cup millet
1 ½ cup chopped cauliflower,
¼ cup chopped sweet onion
A dash of sea-salt.
2 ½ cups of water
Simmer for 20 min.

Roast whole cloves of garlic in the pan. 2-3 depending on how much garlic you like and mix everything in a blender with salt and pepper to taste.

Options: Serve with sautéed greens (broccoli rabe or asparagus) and a piece of fish.

Cauliflower salad

Pan-roasted cauliflower with rosemary, thyme, Portobello mushroom, hazelnuts, butternut squash, red (Schezuan) peppercorn (served with roasted asparagus with garlic).

Cut cauliflower florets into slices.
Cut Portobello into slices.
Cut butternut squash into chunks.
Chop 1/2 onion, 1-2 cloves of garlic, chopped.
½ tsp. red peppercorn and herbs chopped.
Sauté everything in a deep pan with (walnut) – oil, mirin, tamari until crisp and brown (for about 15 min.)