Elimination Diet Cauliflower Recipe (gluten-free, dairy-free, nut-free but not taste-free)

Updated: Sep 7


The humble cauliflower is worth more than soggy school dinners!

A member of the brassica family, along with broccoli and cabbage, cauliflower was first eaten in Europe in the 13th century and was originally from the Middle East. It was known as coleflower which meant cabbage flower.


The best cauliflowers are grown in Cornwall - fact......well, from a Cornishman's point of view, naturally.

Most of us, of a certain age, have memories of cauliflower boiled to within an inch of its life, soggy and lacking in flavour, or swimming in cheese sauce. I have nothing against the latter and there are many delicious vegan versions, but cauliflower lightly steamed is delicious. There are, however, many ways to use cauliflower, for the purpose of this post I am looking to see how I can make something I actually want to eat whilst embarking on my Elimination Diet see post.


First up:- Cauliflower Rice with Mushrooms, Asparagus and Samphire

Cauliflower Rice with asparagus, mushrooms and samphire

Cauliflower Rice is a thing!


If you are trying to remove grains from your diet or you want something a little less calorific, or you simply want to eat as many veggies as possible, Cauliflower Rice is your man.


Incredibly simple - you get a cauliflower and either use a wide box grater and make an unholy mess in your kitchen or use a food processor to break it down into rice-like pieces.




Take one cauliflower




Grate it, et voila Cauliflower Rice!












It then helps to put the cauliflower in a clean tea-towel and try to squeeze out some of the moisture, it just makes it quicker to cook.


Then sauté it in a large pan over medium heat with a little oil. Cover so the cauliflower steams and becomes more tender and cook for about 5 minutes, stirring occasionally, then season to taste. That is all you have to do!


All very well if you have a nice curry to go with it but as I can't have curry at the moment (usual sad face) I had to jazz it up a bit.


I fried:

  • a chopped red onion

  • five chestnut mushrooms (sliced)

  • six chopped asparagus stalks


in a Tbsp of coconut oil until the onion was transparent.



Red Onion, Chestnut Mushrooms and Asparagus


I added a big pinch of Herbes de Provence from The Seasonist then threw in the cauliflower rice. I stirred that around for a bit, put the lid on and let it cook for about 5 minutes then, the pièce de résistance (hey, lots of French in here tonight) I dropped in half a tin of coconut milk and seasoned with sea salt (Cornish of course) and freshly ground black pepper.


Whilst that was warming through I fried a little samphire in a teeny amount of coconut oil for a minute or two then plated up and served with a cheeky bottle of Darjeeling Kombucha from Left Field.


Receive 10% off your order of Left Field Kombucha (including your initial order if you buy a subscription) by quoting TINAT8 at checkout.

What is Kombucha? - see post.



And there we have it and actually it was rather tasty and rather good for me I should think!


In case you haven't heard of it, samphire is delicious - marsh samphire is the one you get in the supermarket, it is a plant that grows in salt water so has, funnily enough, a lovely salty taste - reminds you of the seaside - as do seagulls, but I don't suggest you eat one of those!


Here is a link from BBC Good Food on how to cook Samphire


Please try the recipe and let me know what you think.


#leftfieldbuch

#theseasonists









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