Let me tell you about cauliflower and why you may wish it include it in your diet on a regular basis.
Being a member of the cruciferous family, it has some amazing health benefits.
- Fights cancer – contains sulforaphane which is known to kill off cancer stem cells
- Improves blood pressure – again that sulforaphane is involved to help with this
- Anti-Inflammatory – contains Indole-3-Carbinal which works to keep inflammation down in the body
- High in Vitamins & Minerals – contains lots of Vitamin C as well as Vitamin K, protein, magnesium, Vitamin B6 & much more
- Good for your Brain – contains Choline (B vitamin) which is known for helping with developing brains
- Good for your Digestion – high in fiber and also that sulforaphane (love this stuff!) protects the lining of your stomach by keeping bacteria under control
- Detoxifies – super high in antioxidants (when eaten raw) as well sulforaphane (there it is again) assists with detoxification
All of this plus (I think) cauliflower tastes delicious!
I made this recipe (picture above) the other night and my children loved it, as well as one of their friends.
That is success, in my mind.
I have called it an appetizer but we had it with a big salad and the dipping sauce and 4 people ate well. I think that it would make a nice potluck dish.
I would love to hear how you like it. Let me know in the comments below. Enjoy!
The preparation time includes the soaking time.
- 1 head cauliflower
- 1 fresh tomato
- 1 Tablespoon olive oil
- 1 fresh ripe tomato
- ⅓ cup sundried tomato, soaked in water until soft (about 20 min)
- 6 oz medjool dates, pitts removed and soaked in water until soft (about 20 min)
- 1 clove garlic, pressed
- 1 teaspoon chipotle chili powder or more to taste
- ¼ teaspoon freshly ground pepper
- ½ teaspoon Himalayan salt
- water as needed (I needed a little more than ¼ cup)
- For dipping sauce:
- ½ cup tahini
- juice of 1 lemon (about ¼ cup)
- 2 cloves garlic, pressed
- 2 teaspoons red onion, minced
- handful of fresh parsley, finely minced
- ½ teaspoon Himalayan salt or to taste
- water as needed
- Cut cauliflower into pieces that you might cut for crudités...a little bigger than bite-sized
- In a small blender, put the ingredients in the order listed, without the water.
- Blend the ingredients until smooth, adding water as needed to keep the blender running. You may occasionally need to stop the blender and use a spatula to push the ingredients down.
- Toss the sauce with the cauliflower.
- Spread the cauliflower on 2 teflex sheets from your dehydrator.
- Set the temperature at 115F(46C) for 2-21/2 hours or until soft enough.
- If you do not have a dehydrator, (consider getting one :)) use your oven on the lowest setting.
- Put the ingredients for the dipping sauce in a bowl and mix together until smooth, adding water if you want to make the sauce thinner. You could also blend in a small blender.
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