Those of you on a low-carb lifestyle may have noticed that the cauliflower is the vegetable that is most often disguising itself as other things such as potatoes or rice.
Let’s call it the cruciferous chameleon or the bold brassica
Quoting the nutrition facts website page for this food
“The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
The bad: A large portion of the calories in this food come from sugars.”
Sugars?? Worry not, this is NOTHING compared to the foods you are replacing. The cauliflower is relatively low in calories and has a low glycemic load, and this glycemic load is what we must keep an eye on. Foods with a low glycemic load keep our blood sugar content from spiking (first up and then down) and thus keeping you feeling full for longer, without those pesky sugar slumps that will cause you to reach out for snacks very soon after eating. And don’t even get me started on energy levels and how tired sugar highs can make you feel when their effects are over.
Back to our cauliflower. I found this method which required very little work, but it does require more time. The result is a lovely, golden cauliflower which you can then use either as a side dish or even as a main if you are so inclined. I had mine for dinner last night, with a little bit of cream and Cheddar. I heated it up until the cheese melted and started to brown. It was lovely and surprisingly filling.
First rinse the cauliflower and dry well. Then remove all the outer leaves and enough of the thick stalk so that it can sit flat as shown in the picture. Being careful not to cut any of the floret stalks straight through so that the vegetable (bouquet?) remains intact, now carve into the bottom of the stalk, remove a ‘V’ shape from it. This will help to cook the cauliflower uniformly. You may also drizzle a small amount of olive oil on top for flavour before inserting into a 180 C oven. It will need to cook for about 45 minutes to one hour depending on the size. It is ready to eat when a knife will pierce straight through and the outside has browned as seen in the picture above.