Recipe by Stacy Dong
I used to think that cauliflower is like the shy child in the family; often overlooked and overshadowed by the more popular children; i.e. broccoli, kale, cabbage, in the family and for the right reason too (so I thought) - because it is inferior nutritionally. I was so wrong! Besides the lack of chlorophyll, cauliflower is as much a superfood as the rest of the family.
One cup of boiled cauliflower is an excellent source of vitamin C (91.5% of the DV), folate (13.6% of the DV), and dietary fibre (13.4% of the DV). That same amount of cauliflower also serves as a very good source of vitamin B5, vitamin B6, manganese and omega-3 fatty acids. (Source: www.whfoods.com)
I now have a renewed respect and love for this “shy” superfood. It's sweet, easy to prepare and it goes with everything. It makes an excellent finger food for my son Z because while it holds its shape real well after it has been steamed/cooked, as soon as you munch on it, it crumbles beautifully. I do not have to worry about it being a choking hazard for Z.
If you are not already a fan of the cauliflower, try giving it another chance. Z is already a big fan. I bet you and your child will be one as well.
Small head of organic cauliflower florets - to yield 1/2 cup
Rinse and trim any brown discolouration on the outer edges. Cut down the florets to uniform bite sizes. Place the bowl of bite size florets into a pot of boiling water and steam under high heat for approximately 5-7 minutes*. Leave to cool before serving
* Since the cauliflowers are bite sizes, they would not take long to be cooked. Also, this short cooking time would help reduce the natural odorous sulphur compounds (due to the phytonutrients in cauliflower). These odours become stronger with increased cooking time.