You can use cauliflower as a low carb, low starch and low glycaemic substitution for potatoes while still enjoying a similar taste. Steam it, blitz it in a bullet blender to make a delicious smooth puree, mash it like potatoes, blitz it raw and cook it like rice, the possibilities are endless with the nutrient and fibre packed vegetable.

If you are not eating organic cauliflower, be sure to wash it well before consumption as they do tend to contain some pesticides on the skin surface. Mix 10% white vinegar and 90 percent warm water and soak for around 10 minutes then rub and rinse.

Why Cauliflower is good for us


Cauliflower is such a delicious and versatile vegetable and you will see it regularly used in our recipes. It not only contains a host of antioxidants which help prevent cellular mutations and reduce oxidative stress from free radicals, but it also contains fibre which will aid digestion and help with general gut health and the removal of fat and toxins.

Cauliflower contains Indole-3-carbinol or I3C, which is commonly found in cruciferous vegetables. It has been shown to reduce the risk of developing breast and reproductive cancers in men and women.