As of June 1 it turned winter here in Melbourne and with cold weather I am craving comfort food.
Let health remain on the horizon with some out-of-the-box ideas for meals. Mashed cauliflower hit the spot tonight and it was so so easy to make.
1 head of cauliflower, chopped
Himalayan sea salt, to taste
1 cup water
1 tablespoon of gluten free soup stock
Boil water and soup paste to a boil and add in the chopped cauliflower. Once all the cauliflower is added, turn temperature down to medium and let cook while stirring occasionally for 25 minutes. You want the cauliflower to get so tender that you can mash it easily with a fork. Strain the cauliflower and toss in a food processor until the consistency you desire. Top with salt and butter (optional).
Cauliflower is a good source of fiber, an excellent source of Vitamin C, a good source of Vitamin K, folate, Vitamin B6 and potassium. Talk about nutrient density mate!
The newest addition in my salad–radishes. I love salads, they can be prepped in various ways: Mexican style (black beans, avocado, corn, tomatoes), Greek (olives, feta), traditional, and the list goes on. But, I was eager to learn what I was getting nutritiously out of the bitter but refreshing ingredient.
I’m pleased now knowing radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. For added crispness, I soak my radishes in ice water.