Cauliflower seems to be pretty popular these days! From making pizza crust, buffalo wings, "rice" and eating it raw or cooked, cauliflower is pretty versatile. A cousin of broccoli, cauliflower is a member of the cruciferous group of vegetables. It contains a healthy range of minerals, vitamins and antioxidants that are beneficial for our overall health. These nutrients include vitamins C, K and B6, omega 3, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, folate, pantothenic acid, potassium, and manganese. Health benefits of cauliflower also include healthy digestion. A typical serving of cauliflower provides over 3 grams of dietary fiber, which is essential to maintain a healthy digestive system. It is low in calories so it makes for great vegetable to eat when dieting. Here is a simple recipe for Cauliflower Rice which would make a delicious and healthy low carbohydrate dish.
By Lisa Cheplak
1 head of Cauliflower
Red Bell Pepper, diced
Celery, thinly sliced
Ginger, about 1 tbsp. grated
2 tbsp Tamari or soy sauce
1 15 oz can kidney beans, drained and rinsed
Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets. Add the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in two batches. Process the cauliflower in pulses until it has completely broken down into rice-sized granules.
Add the carrots, bell pepper, zucchini and celery (and any other favorite veggies) to large pan with 1/4 cup water. Sauté until veggies are soft about 5-10 minutes. Add in the cauliflower, ginger and beans and combine well. Cook about 5-10 minutes more. Add 2 tbsp. Tamari or soy sauce, mix well. Top with sesame seeds. Serve.
We hope you enjoy this simple and nutritious dish!
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