Cauliflower is a winter vegetable from November to March, but now you can purchase it all year. Although cauliflower isn’t so popular compare to broccoli (especially among kids), the veggie is super versatile. You can make pickles, rice, mashed potatoes, wings and even pizza crust with cauliflower. So, this vegetable is becoming popular as a food substitute for potato and flour in paleo diet and low carbohydrate high fat diet.
Cauliflower is abundant in vitamin C. Just 1 cup of it gives you 85% of daily value. And what is even more noteworthy is that cauliflower contains a kind of phytochemical called sulforaphane. Sulforaphane is a nutritional component indispensable for prevention of cancer. Also many research show that this sulfur compound kill cancer stem cells, thereby slowing tumor growth. Sulforaphane is also said to have an excellent effect on gene expression effects, hypertension and liver disease prevention.
So, instead of using chickpeas for hummus, I used cauliflower with roasted garlic to make hummus/dip. Using high quality extra virgin olive oil, immunity is further improved. You might want to eat this in an own bowel. 🙂
Ingredients (3 cups)
1 medium head cauliflower (1.5 lb)
1 large bulb garlic
1 tbsp coconut oil
2 tbsp lemon juice
1/2 tsp sea salt
1/2 cup extra virgin olive oil
①Preheat oven to 400° F.
②Cut the top off of the garlic bulb and drizzle with coconuts oil.
③Wrap bulb in parchment paper and in foil and place on baking sheet
④Roast the garlic for about 30-40 minutes, or until the garlic turn to brown and is very tender.
⑤Cut florets into bite-size pieces and steam them till they get tender.
⑥Place the steamed cauliflower in a blender, squeeze garlic cloves out of their peel and place them in the blender as well. Add lemon juice, sea salt, olive oil, and water to blender and process until smooth.