Saturday, 13 August 2011

'Cheezy' Cauliflower Bake

I always look forward to this time of year where Cauliflowers are plentiful and cheap. Cauliflower is very versatile and can make a whole dish on its own, and did I mention NUTRITIOUS?!

  • Antioxidation - High in vitamin C and manganese which are both powerful antioxidants - 1 cup of boiled cauliflower can give you 55mg of vitamin C.
  • Anti-Inflammation - High amounts of vitamin K and omega-3 fatty acids which help decrease inflammation. Regular cauliflwer consumption can help descrease risk of arthritis, obesity, diabetes, inflammatory bowel disease and ulcerative colitis.
  • Cardiovascular and Cerebrovascular - Due to its antioxidant and anti-inflammatory properties, cauliflower consumption is protective against cardiovascular and cerebrovascular diseases. By decreasing chronic inflammation, cauliflower is able to maintain the patency of the blood vessels and keeps excellent blood flow to essential organs of the body.
  • Digestive - A cup of boiled cauliflower delivers about 3.35 g of dietary fiber, which helps clean your digestive system and gets rid of unnecessary substances. Additionally, a substance called glucoraphin present in cauliflower appears to have a protective effect on your stomach lining. With glucoraphin, your stomach is not prone to the bacterium helicobacter pylori, thereby reducing your risk for stomach ulcer and cancer. 
  • Nutritional - Cauliflower also contains vitamins B1, B2, B3,B5, B6 and B9 (folic acid). Good source of proteins, phosphorus and potassium.
For this recipes you will need:

1 medium Cauliflower, cut into large florets

1 cup coconut milk
2 cups water
1/4 cup yeast flakes
4 tsp celtic salt
1 cup raw cashews
1 Tbs lemon juice
1/2 tsp turmeric
1/4 cup cornflour
1/2 diced onion

  •  Preheat oven to 180 degrees celcius
  • Steam the cauliflower for 10 mins or until just tender. Drain well and place in a small lasagne dish
  • Place the remaining ingredients in a blender and blend well until it resembles a smooth liquid.
  • Heat the sauce in a saucepan and continue to whisk until it thickens and resembles pouring cream.
  • Pour over the cauliflower, and with a spoon move the cauliflower so the sauce seeps through.
  • Sprinkle with 'healthy' breadcrumbs and dried mixed italian herbs.
  • Bake uncovered for approximately 30 mins and when golden on top (place in grill to brown if needed)
Serves 8 as a side dish - enjoy!

 ''Every day will I bless thee; and I will praise thy name for ever and ever."   Psa 145:2


  1. Excellent! My VFC (very fussy child) ate multiple servings and wanted more the next day. My husband conveniently forgot that I have a diagnosed yeast allergy and added the yeast flakes which resulted in some unpleasantness for both of us; omit if necessary.

  2. I praise the Father for the ministry of the ladies who put together this blog. Made the cheezy cauliflower bake for a fellowship dinner this past Sabbath. Delicious and a hit!! You could have some fun and mix it up a bit by adding other veggies. Next time plan to try peas, green beans and carrots : )

  3. I have a the coconut milk canned coconut milk or the kind in the carton? This dish looks delicious,cauliflower is a favorite of mine so looking forward to giving it a try :)

  4. We use tinned coconut milk in this recipe. I'm sure the carton variety would work just fine too. :o)


Related Posts Plugin for WordPress, Blogger...