This white cruciferous vegetable is easy to underestimate, and possibly intimidates many would-be chefs, but when you learn about it’s nutritional goodness and culinary prowess you will want to order some right now!

To start with, cauliflower is loaded with vitamins. Vitamin C, K, B1, B2, B3. These and other complex compounds have been shown to help prevent cancer,  promote cardiovascular health and keep inflammation at bay. Loaded with fibre, it is great for digestive health, blood sugar control and weight loss as the fibre keeps you full thus helping you avoid craving food.

I like this recipe because the cauliflower here is used as a ‘carb’ and on top of that it takes under 10 minutes from prep to finish. Oh and you can also cook the greens just like the broccoleaf 🙂

You also use it in the place of refined foods like white rice hence it is a very healthy approach and you can still pair it with meat and other greens, more nutrition never hurt anyone.

 

INGREDIENTS

INGREDIENT AMOUNT PRICE AT MBOGA MASTERS
Cauliflower 1 head 170/- per kg
Winnie’s Pure Health Sea Salt 1 pinch 90/- per jar
Extra Virgin Olive Oil ½ Tsp N/A
Unsalted Butter ½ Tsp N/A
Black Pepper A few grinds N/A

 

METHOD

  1. Grate the cauliflower head or pulse it in a food processor
  2. Heat a wide frying pan/skillet on medium-low heat and add the lipids
  3. Let the butter to brown then add the grated cauliflower then immediately add the salt and black pepper .
  4. Cover and cook on low heat for about 4-5 minutes depending on the quantity of cauliflower you have.

 

Serve in the place of rice, with a choice of any meat and greens. Absolutely delicious!

Chef Kahonge

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