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Cauliflower and Brassicas – winter’s champions

January 15, 2012

Try cauliflower in this tasty recipe

There is still plenty of great produce around to nourish us at this time of year. Perhaps the milder temperatures have extended the season a bit. The brassica family is still well represented. Cauliflower, broccoli, purple sprouting, Brussel sprouts – all add their distinctive flavours, colours and benefits to the mix.
Best of all, the chemicals in this family of vegetables, indole-3-carbinol, Calcium D-glucarate, and sulforaphane couldn’t be more helpful for replenishing that hardworking organ, the liver. It took on a big role over the holidays helping get through party food, alcohol and late nights. So treat it well!
Try this easy Cauliflower recipe  it uses a small amount of potato – tasty and weight friendly too!

Kenny’s Kolly

1 head cauliflower

2, small red potatoes, peeled (about 6-7 ounces in total)

Steam/boil both cauliflower and potatoes until soft.

Allow to cool.

Put through food processor until blended smooth.

Add about 1 teaspoon olive oil or butter  and ½ teaspoon hazelnut oil (or just olive oil if you prefer)

½-1 teaspoon of Dijon mustard, to taste.

Salt and pepper to taste.

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