Creamy Cauliflower Recipe
This is so simple and easy it is crazy! With only 240 calories per serving it certainly fills you up. You can also keep in an airtight container for 2 days in the fridge so there is no excuse for not eating well in the days following.
Before I share Dr David Perlmutter recipe from his book Grain Brain Whole Life Plan I want to share with you the power of this super veggie.
Did you know that…..
Cauliflower is an antioxidant - it contains a wealth of anti-inflammatory nutrients to help keep inflammation in check. This is a bonus given most of us experience inflammation of some kind.
Vitamin B is a vitamin that is so powerful for the body but also for its role in brain development. Well, this super veggie is loaded with Choline or AKA vitamin B!!
No need to detox… just eat Cauliflower. Yep… it also helps your body's ability to detoxify in multiple ways.
Lastly, eating cauliflower is like winning the antioxidant and phytonutrient lottery. It's packed with vitamin C, beta-carotene, quercetin, cinnamic acid, and much more. Think of antioxidants as nature's way of providing your cells with adequate defence against free radicals that break down the cells. Eat cauliflower and perhaps you can age gracefully (insert smiley face).
So, you can see why I wanted to share this simple recipe with you. Not because I like Cauliflower but because when I am eating it I know it is doing so much more for me than just fuelling me.
1 head of cauliflower, trimmed and broken into small pieces, including the core.
115g chopped leeks, white part only
115g unsalted butter
Freshly ground white pepper.
Reserve 8 tablespoons of the cauliflower pieces and place the remaining cauliflower in a medium saucepan. Add the leeks along with 1 litre of cold water. Generously season with salt and place over medium-high heat. Bring to the boil, then cover and simmer for about 12 minutes of until the cauliflower is very soft.
While the cauliflower is cooking, heat the butter in a small frying pan over medium-low heat. Add the reserved cauliflower pieces and saute, stirring frequently, for about 7 minutes or until the butter is golden brown with a nutty aroma and the cauliflower is lightly browned and just barely cooked. Remove from the heat and keep warm.
Remove the cauliflower and leek from the heat without the liquid and place into a food processor or use a blender. Puree the mixture and add 250ml of the cooking water and reserve the remaining water. Slowly add the additional cooking water until the mixture reaches a consistency that you are happy with. Season with salt and pepper.
Serve into bowls and then add the sauteed cauliflower in the centre of each bowl and drizzle some of the brown butter over the top!
YUM….. enjoy xx
Kirsty is the Co-Owner of StudioForty6 and is an IoM Movement Coach.