Cauliflower the New Kale
According to Kathy Smart- North American’s Gluten Free Expert, kale is no longer the #1 it food. It has been replaced graciously by cauliflower, another powerhouse vegetable.
Full of Vitamin C, fibre and known for its abilities to be an antioxidant, detoxifier, and its anti- inflammatory properties, it is no wonder that this insignificant cruciferous veggie has taken over for kale.
Whether you like it steamed with cheese sauce or roasted on the bbq, incorporating more cauliflower into your diet will do you good.
Try my latest Cauliflower Salad recipe
Ingredients
- 1 cauliflower broken into florets
- 1/3 cup fresh basil, chopped
- 1 cup curly parsley, chopped
- 1 clove garlic
- 1 cucumber, diced
- 1/2 red pepper, diced
- 1 small romaine lettuce, diced
- 10 kalamata olives, sliced
- 4 green onions, diced
- 1/2 large or 1 small avocado
- juice of 1 lemon
- 1/2 cup olive oil
- 1 tsp sea salt
Directions
- Place cauliflower in your food processor and pulse until minced. Add in parsley and basil and combine well.
- Place cauliflower in a large salad bowl and add in chopped pepper, lettuce, onions, olives and cucumber
- In a food processor or blender whip avocado, salt, garlic, oil and lemon juice together. Pour into salad and mix well
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.