For many, it’s more likely to become an Olympian than to get their child to happily eat – and enjoy – their vegetables. But thanks to our best friend, cauliflower, the odds may become ever in your favor. Cauliflower is incredibly versatile and, when cooked creatively, nearly undetectable to even the youngest of palettes. Here are three ways to sneak it into your meals:
Have you tried cauliflower pizza crust yet? If not, be prepared to be amazed. It does take a bit of time, but you can make it ahead to make it more weekday friendly. You’ll need:
One head of cauliflower, cut into small florets
2 teaspoons dried Oregano
¼ teaspoon salt
1/3 cup soft cheese (goat cheese, cream cheese, etc.)
Start by pureeing the cauliflower into “rice,” then steam it for about five minutes. Then, carefully drain it and squeeze it through cheesecloth or a dish towel to remove as much water as you can (this is really the part that counts); careful, because it will be hot. Combine the cauliflower and remaining ingredients and mix thoroughly, then spread out into a 1/3-inch thick crust on a parchment paper-lined baking sheet. Bake at 400 degrees for 30-35 minutes (until just browning), then top with your choice of toppings and continue baking until the cheese is bubbly and melted (five minutes approximately). Try making these as individual pizzas and letting your kids top their own; kids always seem to eat what they make!
Who doesn’t love fried rice? Cut the carbs and sneak in another veggie by ditching the rice for cauliflower – and knock out dinner in 15 minutes, while you’re at it. You’ll need:
1 head of cauliflower
1 ½ cups Mirepoix mix frozen vegetables
2 Tablespoons sesame oil
4 Tablespoons soy sauce
2 cloves of minced garlic
1 teaspoon fresh minced ginger
2 eggs, beaten
Cut the cauliflower into florets, then rice it in a food processor. In the meantime, heat half the sesame oil in a large pan. Saute the garlic and ginger approximately 30 seconds, then add the frozen veggies and cook until they’re no longer frozen. Add the cauliflower and remaining sesame oil and stirfry approximately two minutes; you want it cooked, but not mushy. Make a well in the middle and pour in your eggs. Stir gently and continuously until the eggs are cooked, then add the soy sauce and toss everything together. Try adding in chicken or tofu to make it an entrée.
“Mac” ‘n Cheese
Mac ‘n cheese doesn’t get much easier than this… Cut a head of cauliflower into small florets, then cut into approximately ½-inch pieces; steam until al dente. Then, melt 2 Tablespoons of butter in a saucepan. Add to that 2 Tablespoons of flower and whisk to combine. After about 30 seconds, add ¾ cup milk; whisk continually until thickening and bubbly (don’t let it get too thick!). Turn off the heat and add in your choice(s) of shredded cheese (around 1 cup). Stir until melted together, then toss with the cauliflower to combine.