Have you ever seen a head of green cauliflower? Me neither. Until yesterday that is. Now, this is not to be confused with Romanesco which is a different variant of this cruciferous veggie. Green cauliflower, sometimes called “broccoflower”, looks and tastes like white cauliflower, just with a gorgeous green hue. Our favorite way to enjoy cauliflower is to “rice” it and spice it up…by adding garlic, onion, mushrooms. Keep reading to learn about the health benefits of cauliflower and my basic recipe for healthy rice-a-roni.
What’s So Great About Cauliflower?
Cauliflower is an excellent source of Vitamin C and a good source of Vitamin K, Folate, Choline, Vitamin B6 and Potassium. Cauliflower has bioflavonoids, indoles and other chemicals that protect against cancer. According to George Mateljan, author of the book, The World’s Healthiest Foods, “you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.”
There are three systems in the body that are responsible for cancer development; detoxification, oxidative and inflammatory. Imbalances in one these systems increases the risk of cancer, even moreso when there are imbalances in all three. Cauliflower provides nutrients that support all three of these systems.
- Phytonutrients that activate and regulate detoxification enzymes
- Vitamin C, a potent anti-oxidant
- The anti-inflammatory nutrient Vitamin K
If you are looking to support your heart, cauliflower is an excellent source of folic acid as well as Vitamin B6. These two nutrients are necessary for metabolizing homocysteine. High blood levels of homocysteine damages the walls of the arteries and is associated with increased risk of cardiovascular disease.
When selecting cauliflower, look for a head that is clean, with compact florets and firm to touch. Avoid cauliflower that has brown spots or a springy texture as these are indications the cauliflower is old and no longer fresh. Store cauliflower in the refrigerator until ready for use.
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Ingredients
- 1 Medium Head Green Cauliflower (can use white, yellow or purple)
- 1/2 lb. Portabello Mushrooms (sliced)
- 1/2 Medium Yellow Onion (diced)
- 2 Tbsp. Ghee or Unsalted Butter
- 2 Cloves Garlic (crushed)
- 1/2 tsp. Celtic Sea Salt
- 4 Chicken Breasts (grilled & roughly chopped)
- Coconut Aminos (to taste)
Directions
- Using a box grater, "rice" the cauliflower. Just like you would grate cheese, simply grate the cauliflower florets down to the stem. It will resemble "rice".
- Add cauliflower rice to wok along with sliced mushrooms, diced yellow onion and ghee or butter.
- Over medium-high heat cook until onions are translucent and mushrooms soft. About 10-12 minutes. Stirring a handful of times.
- Once cooked to desired tenderness, add crushed garlic, Celtic sea salt and chicken. Mix to combine.
- Plate and serve. Top with coconut aminos to taste.
- Enjoy!
Notes
Coconut Aminos are a soy-free and gluten-free replacement for soy sauce.
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
