Delicious raw cauliflower preparations

The geometry of the cauliflower is beautiful and perfect, as it could not be otherwise in nature, and if we separate their stems, suddenly we have small and funny snowy trees that will take you straight to the mouth. You will enjoy its pleasant and crunchy texture.

Of course we can cook cauliflower, bake it, steam it… but if we eat it uncooked, fresh, we will benefit better from its healthy and culinary properties.

In addition to white cauliflower, there are yellow, green or lilac varieties, rich in different antioxidants. When consumed fresh, its color and antioxidant richness is preserved one hundred percent.

Raw cauliflower properties

It won’t give you gas. First and foremost, let me tell you that cauliflower has a reputation for generating a lot of gas, but, in reality, it is like that when we cook it. If we eat it raw, it is the opposite. It helps us eliminate gases. Curious, right?Beneficial for your lungs. If we stop and see its shape, especially if we cut it in half, its similarity to the lungs is surprising. I believe in the messages of nature, but there is also its white color, which Chinese medicine associates with the ideal foods to care for this respiratory organ.Rich in sulfur compounds. Like all cabbages, cauliflower has glucosinolates with an antioxidant and detoxifying effect.Source of vitamin C. Raw cabbage provides up to 120 mg of vitamin C, double what you need per day and four times more than when we cook it.Other nutrients. It also contains group B vitamins, essential for energy metabolism and the nervous system, beta-carotene that is transformed into vitamin A, folic acid, selenium, iron, calcium, magnesium, potassium, and different flavonoids in significant doses.

How to surprise with original preparations with cauliflower

Raw cauliflower is delicious as is, to snack on, but it also gives a lot of play in original and healthy recipes.

In salads: add raw cauliflower without fear to salads, cut very small.As crudité or in pate: you can use it as crudité, or mash it until it is creamy and make a pate or sauce with it.Like couscous: Another option is to crush it with a couscous texture and season it like a tabbouleh: with lemon, mint, parsley, tomato, onion, salt, pepper and oil. Or with olives, spices…Cauliflower rice: A classic in my recipes is to make a kind of rice with it to fill the sushi. Just by crushing a part of cauliflower with another part of cashews, pine nuts or other dried fruit, seasoned with rice vinegar and agave syrup, you will have an incredible consistency to do it.Pickle: Ferment it! Combined with garlic and fermented it constitutes an authentic nectar.Crunchy Snacks: If you season it and take it to dehydrate, you will have a spectacular snack. I like it with curry.Crackers: You can also dehydrate it as an ingredient in a cracker dough. I have made some sprouted buckwheat with golden flax, hemp and lots of cauliflower. They are delicious.