In Living Colour
What’s popular in Paris today is braised or grilled cauliflower. It started last summer (2018), when everyone was grilling ‘colourful’ cauliflower. A cheerful and healthy choice. We are featuring purple cauliflower for the nutritional value.
Purple cauliflower has the same antioxidant: anthocyanin, which is also found in red cabbage and red wine. The trend towards gluten-free and dairy free helps support cauliflower. Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs. Mashed cauliflower (see recipe below) instead of mashed potatoes is a welcome change.
Spicy Herb Oil : Use this oil to baste your grilled cauliflower.
Add basil, parsley leaves, garlic, lemon zest, salt and oil to a food processor: emulsify.
Taste and adjust the seasoning if needed. It’s your basting oil, your taste buds. You never go wrong with fresh herbs. That’s the real secret. Transfer the oil into a small jar or container. Make it hot (caliente) by adding jalapeno and stir to combine. Baste the cauliflower with this oil mixture at the end of cooking. Your Paleo friends will applaud your efforts. Make enough grilled cauliflower to FREEZE and enjoy at a later date.
ADD FLAVOUR ‘when you kick it up a notch’: Click on -> Emeril Lagasse for his oil spice suggestions. Emeril likes to add curry powder and/or cayenne pepper & garam masala to his basting oil mixture instead of our classic *basil, parsley and lemon mix*. We are all-embracing the healthy, exotic, eastern spices. Oven roasted instead of on the grill works well for Emeril as he chooses flowerets for easy eating and coverage. It’s all good, healthy and tasty!
CAULIFLOWER MASHED POTATOES
HEART SMART: This recipe using ‘white’ cauliflower, cuts back on carbohydrates and starches in your diet (part of the Paleo Diet Plan). . A healthy choice! The big bonus is that some people can not tell the difference between your cauliflower mash and your traditional ‘starchy’ mashed potatoes you have served for many years.
• 1 large head cauliflower
• 5 large cloves garlic, peeled
• ¼ – ½ cup light sour cream
• 1-2 Tablespoons unpasteurized butter
• Sea salt and black pepper to taste
- Fill a four-quart stockpot with 1-2 inches of water and allow it to come to a boil.
- While water heats, wash and trim cauliflower and cut up the florets and stem.
- Place cauliflower and garlic into the pot, lightly salting. Boil 10 minutes, or until everything is tender. Drain out the water and transfer the garlic and cauliflower into a food processor (or high-speed blender).
- Add in butter, sour cream, salt, and pepper. Puree until smooth and serve hot
FREEZER TIME: 10-12 MONTHS. Cooked cauliflower can not sit longer than 2 hours before freezing or refrigerating for another 3-5 days. Properly stored, freezer cauliflower will maintain best quality for 10 to 12 months. But will remain safe beyond that time. Just don’t let it sit around at room temperature. It is best to serve or store immediately.
FOOD TIP: If you have basting oil left over by accident or on purpose, then, use it for salads, baste chicken, fish or vegetables for added good flavour. Basting oil with herbs – lasts for 2-3 days in the refrigerator. Use it up! I know you will.
Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 25 calories per cup, so you can eat a lot of it without gaining weight. … As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness.