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White Food Energy: Cauliflower (Brassica oleracea Botrytis)

By Gwen Nyhus Stewart

Recipes

Baked Cauliflower

1 large cauliflower

1/2 cup (125 mL) butter

1/4 cup (50 mL) fine bread crumbs

1 tsp. (5 mL) parsley, chopped

3 - 4 tsp. (15 – 20 mL) Parmesan cheese, grated

Wash and break the cauliflower into flowerets. Place in steamer or colander over water and steam, covered, for ten minutes, or cover with water and cook until just tender. While cauliflower is cooking, melt the butter, add the bread crumbs, and stir until lightly browned.

Drain the flowerets and dip them in the hot bread mixture covering each completely. Place each in a casserole and pour the remaining bread crumb mixture over the cauliflower. Sprinkle with parsley and Parmesan cheese.
Bake in a preheated 350° F (175° C) oven for 20 minutes.

Garlic Sautéed Cauliflower

1 head cauliflower, cut into florets

1/4 cup (50 mL) extra-virgin olive oil

4 garlic cloves, minced

crushed red chili peppers, to taste

sea salt, to taste

Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well. In a large skillet over medium heat, warm the oil. Sauté the garlic and desired amount of red chili pepper until the garlic just begins to brown (being careful to not let it burn). Add cauliflower and cook a few minutes, stirring, until completely coated in oil. Sprinkle with kosher salt to taste and serve.

Mashed Potatoes and Cauliflower with Cheddar Cheese

2 lb. (1 kg) potatoes, white baking

4 cloves garlic, cut into quarters

2 cups (500 mL) cauliflower florets

3/4 cup (175 mL) milk, heated

3 tbsp. (50 mL) olive oil

sea salt, to taste

freshly ground black pepper, to taste

1 cup (250 mL) shredded Cheddar cheese

1/3 cup (75 mL) chopped chives (or green onions)

Peel potatoes and cut into 2 inches (5 cm) pieces. In a saucepan of boiling salted water, cook potatoes, and garlic for 10 minutes. Add cauliflower florets and cook another 10 minutes. Drain well.
With potato masher or food mill, mash potatoes, cauliflower and garlic; beat in hot milk, olive oil, salt, and pepper. Stir in cheese. Beat in chives. Taste and adjust seasoning if necessary.

Oven Roasted Cauliflower

1 large cauliflower

2 tbsp. (25 mL) olive oil

1 garlic clove, minced

1 tsp. (5 mL) chopped fresh rosemary (1 mL dried, crushed)

sea salt, to taste

freshly ground black pepper, to taste

Break cauliflower into 1-1/2 inch (4 cm) florets. Combine olive oil, garlic, rosemary, salt and pepper; toss with cauliflower to coat.
Arrange cauliflower in single layer on oiled baking sheet. Roast in 400° F (205° C) oven 20 to 30 minutes or until cooked through and browned lightly. Serve warm or at room temperature

Roasted Cauliflower

1 head of cauliflower
2 - 3 cloves of garlic, peeled and coarsely minced
1 lemon
olive oil
sea salt, to taste

freshly ground black pepper, to taste
Parmesan cheese

Preheat oven to 400° F (205° C). Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.

Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

See White Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of white, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 - 92 for information about using white in the garden and recipes.)

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