I’ve noticed cauliflower has been getting a lot of attention lately, and for good reason, it’s a cruciferous powerhouse. Some recent studies show it may actually prevent certain cancers. It’s also a darn good source of vegetable protein, thiamin, riboflavin, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid and manganese. Want to know more about cauliflower? I like the world Healthiest Foods website’s detailed info here
What’s not to love about cauliflower, well it can have a bit of a strong aroma after cooking, that can turn off a sensitive nose. On the other hand, cauliflower can hide behind other fresh and savory superstar vegetables, which is why it should be given more supporting roles where you can fit it in.
Let’s get started.
Here’s what you’re going to need.
Next, chop cauliflower up finely by hand, if you have mad knife skills, or process in a food processor stopping every so often to clean sides of bowl and push uncut pieces down. See next couple of photos for how cauliflower should look.
Chop up by hand or press the garlic, onion, zucchini, carrots and cherry tomatoes.
Saute the garlic for a minute in the skillet with olive oil and add the processed cauliflower, onion, zucchini and carrots on med-high heat. Add tomatoes now or hold off until onions and zucchini are soft.
Optional- If you are not dairy sensitive, add a little grated Parmesan and/or dairy-free butter to taste.
This recipe is gluten-free, dairy-free, egg-free, soy-free and vegan
- ½ Large Cauliflower (about 3 cups processed)
- 1 med Zucchini
- ½ Sweet Onion
- 1 cup cherry tomatoes
- 2 cups fresh Baby Spinach
- 5-10 Baby Carrots
- 1 large clove Garlic
- 2T Olive oil
- salt & pepper to taste
- Process cauliflower in food processor until fine. (will have lager chunks)
- Chop all vegetables into small pieces ~1" pieces.
- Press or mince garlic either by hand or in garlic press. Heat olive oil in skillet to med, med-high.
- Saute garlic and onion for a minute and then add cauliflower, zucchini, carrots. Cook for 15 minutes and then add tomatoes and spinach.
- Flatten the mixture into the skillet to cook evenly. Flip it over using a wide spatula.
- Cook for another 5 minutes until sides start to brown.