If you thought Kale was the power food of the moment you are sadly mistaken, it is in fact all about the cauliflower this season. Often accompanied by a cheese sauce in my youth, I have now found many more healthy ways to add this humble ingredient into my meals, adding texture and an abundance of nutrients.
This breakfast is so delicious, and it brings out the authentic flavour of the cauliflower. All those doubtful of this vegetable, I urge you to try this version. The taste is divine, no more boiling it as an additional vegetable to a Sunday roast!
I have made this for friends and family who were sceptical, but they are now converted, cauliflower lovers.
Eating cauliflower is a simple way to get nutrients into your body.
One serving of cauliflower contains seventy-seven per cent of the recommended daily value of vitamin C. It’s a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, potassium, and manganese. Cauliflower is a powerhouse; it is an antioxidant and phytonutrient. It’s packed with vitamin C (helping the bodies immunity), beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. Antioxidants are natures way of providing your cells with adequate defence against attack by reactive oxygen species such as cancer.
Sulforaphane is known as an anti-cancer compound found in cruciferous vegetables such as the cauliflower and broccoli. It has been shown to kill cancer stem cells, thereby slowing tumour growth in a study. Some researchers believe eliminating cancer stem cells may be vital in controlling cancer.
By adding eggs, spinach, and tomato; this is a winning combination of ingredients. Please give it a try, and I promise you won’t regret it – that is unless you don’t like cauliflower, and then maybe you might.
Serves 1 – takes 10 minutes, you could have this for brunch with friends
Half a cauliflower per person sliced into steaks just over half an inch thick. One inch might be too much but try it.
1.5 tablespoon of coconut oil
Pinch of Himalayan salt
A handful of spinach (washed)
One tomato halved
Sprinkle of dried chilli flakes
Heat oven to 160″c
Heat a frying pan with one tablespoon of oil add the cauliflower cook on both sides 5/6 minutes each side, place on a baking tray and pop in the oven while cooking other food. Add a pinch of salt.
Once done, put it in the oven to wait.
Fry the egg in coconut oil sunny side up.
Remove egg and use the remaining oil for the spinach and the tomato.
Add to the plate altogether and finish the cauliflower with the flakes.