It’s not secret that vegetables are good for you, and that among the different varieties the cruciferous family packs a particularly powerful nutritional punch.
These properties have been widely written about so instead of regurgitating that information I’ll just send you over to this article by Mercola if you want to know more about the specific health benefits.
The trouble it seems for most people isn’t that they don’t know these are healthy foods to be eating but rather that they either don’t enjoy it or they feel unfit to prepare it in a way that will be tasty.
So I was thoroughly pleased when at a gathering
this past week everyone raved about how great the dip I brought was and were curious to get the recipe.
The high speed blender solves both of these problems and has kept me downing at least two entire heads of cauliflower per week since I started making these recipes about a year ago.
With these amazing modern tools there is no excuse not to be able to include and enjoy these great vegetables.
So without further delay here are two of my favorite cauliflower puree recipes that are fast, easy, delicious and most of all nutrient dense.
Ingredients
1 Head organic Cauliflower cut into eighths
2 cloves garlic (minced and left for a few minutes to react with the air and get stronger)
3 medium sized organic carrots washed and chopped
½ a red onion roughly chopped
1 bunch of fresh dill
1-2 tbsp unpasteurized apple cider vinegar –ACV (use the range to find your desired acid balance)
½ tsp kelp powder
1 tbsp dill seed (whole or fresh ground in your spice grinder)
1/3 cup grass fed ghee (can use full fat coconut milk, butter or avocado if desired)
Salt and fresh ground black pepper to taste
Method:
In a pot steam your cauliflower, carrots, onions and garlic for 6-8 minutes or until soft depending on the power of your blender / food processor.
Into your blender (I use a blendtec) throw your steamed veggies, ghee, ACV, kelp, fresh and dried dill and blend until smooth.
Stop and taste and then add salt and pepper accordingly and blend again until whipped and mousse like in texture.
Pour into a glass container and let cool before refrigerating or eat it as a hot dip or side to a meal as you would mashed potatoes or rice.
Spicy Curry Coconut Cauliflower
Ingredients:
1 Head organic Cauliflower cut into eights
1 cloves garlic (minced and left for a few minutes to react with the air and get stronger)
½ a large Spanish onion roughly chopped
2 tsp curry powder
1 tsp turmeric
1 thumb sized piece of ginger chopped or ½ tsp dried
½ tsp kelp powder
½-1 tsp ground cayenne depending on desired spice level
1/3 cup grass fed ghee (can use full fat coconut milk, butter or avocado if desired)
Salt and fresh ground black pepper to taste
Method:
In a pot steam your cauliflower, onions and garlic for 6-8 minutes or until soft depending on the power of your blender / food processor.
Into your blender throw your steamed veggies, ghee, ACV, kelp, fresh spices and blend until smooth.
Stop and taste and then add salt and pepper accordingly and blend again until whipped and mousse like in texture.
Pour into a glass container and let cool before refrigerating or eat it as a hot dip or side to a meal as you would mashed potatoes or rice.
Cauliflower Puree as a Side with Eggs and Salsa
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