Have you tried cauliflower rice or cauliflower couscous? It is a not so new trend to substitute cauliflower for carbohydrates such as for potatoes and rice, but one I have been a tad resistant too. I like my carbohydrates, and actually we need them for energy and growing bodies. Although, I may have been converted to this new trend. We recently tried a cauliflower couscous salad over the holidays, made by our Auckland friends. It was absolutely awesome. I really struggle to enjoy cauliflower, or to cook it well. Made fresh as couscous though it was superb, and with all the amazing health benefits of cauliflower, I am inspired to try and find ways to enjoy cauliflower….

I will explain how to make this amazingly easy substitutes for rice in one of my upcoming posts. This post is about some of the health benefits of cauliflower.



The health benefits of cauliflower

Cauliflower is a nutrient dense vegetable. It is low in fat, low in carbohydrates but high in dietary fibre, folate, and vitamin C. In fact one serving of cauliflower contains 77 percent of your recommended daily vitamin C requirements. Cauliflower also contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. The leaves are actually also edible, but are most often discarded. To cook, the florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.

Boiling reduces some of the goodness found in cauliflower. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the nutrition found in the cauliflower. One of the benefits of the cauliflower couscous concept is it is essentially a raw ingredient, so you get all the health benefits of eating raw vegetables.

Cauliflower couscous is surprisingly grain-like. You make cauliflower couscous by simply pulsing cauliflower florets in a food processor (or grating them on a box grater) until they’ve broken down into tiny granules. Eaten raw, the grains are tender but crunchy with a mild flavour. Raw cauliflower couscous can be used like cooked grains in salads like tabbouleh or couscous salads.

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