Like other cruciferous vegetables, the cauliflower is an abundant source of phytonutrients and enzymes that help neutralise toxins damaging the body’s cells. It’s also an excellent source of vitamin C and K, folate and dietary fibre, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese.
Cauliflower gratin1 kg cauliflower, broken into florets3 tablespoons extra virgin olive oilSalt and freshly ground pepper200 gm fresh goat cheese1 garlic clove, halved5 tablespoons low-fat milk1/2 teaspoon dried thyme1/4 cup dry, fine breadcrumbs1. Preheat the oven to 450 degrees. Oil a gratin dish with olive oil. 2. Steam cauliflower until tender. Dunk in cold water, dry and transfer to the gratin dish.3. Season with 2 tablespoons of olive oil, salt, pepper and half of the thyme. Spread in an even layer.4. Mash the garlic. Blend with the goat cheese and milk in a food processor along with thyme and pepper to taste. Spread over the cauliflower.5. Just before baking, top with breadcrumbs and drizzle olive oil. Bake 15 to 20 minutes, until lightly browned. Serve at once. Spaghetti with roasted cauliflower and olives1/2 medium head of cauliflower, broken into florets2 tablespoons extra virgin olive oil2 garlic cloves, minced1/2 teaspoon red chilli flakes500 grams chopped tomatoesPinch of sugar1/2 teaspoon dried thymeSalt and freshly ground pepper12 olives, halved lengthwise¾-pound spaghetti60 grams either feta (crumbled) or grated Parmesan1. Preheat oven to 400 degrees. Blanch the cauliflower in boiling water for two minutes and blot dry. 2. Bring the water back to boil and add the spaghetti, cooking till teh pasta is al dente, usually about 10 minutes. Drain.3. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt and transfer to baking sheet. Roast in an oven for 30 minutes, until lightly browned. 4. fry the garlic and red pepper flakes for about one minute. Add the tomatoes, sugar, thyme and salt, and simmer for 15 to 20 minutes. Stir in the cauliflower and olives, and simmer a few minutes more. 5. Toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.Yield: Serves 4