Cauliflower is one of the most healthy foods you can eat. Below are 3 fun recipes to get more of it into you!

Curried Cauliflower

1 1/2 qt vegetable stock
2 Tbl finely grated or minced fresh ginger
2 large onions, chopped
1/2 cup sliced shallots
3 cloves garlic, minced
1 leek, white and pale green parts only, cleaned and finely chopped
1 large head cauliflower, broken into florets, greens and stems finely chopped
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp sea salt
2 Tbl white miso paste

In a large, heavy stockpot combine the vegetable stock, ginger, onions, shallots, garlic, leek, cauliflower, turmeric, coriander, cumin and salt over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cover, and cook until the vegetables are soft, about 30 minutes.

Remove from the heat, add the miso, and puree in a blender or food processor, in batches, until smooth and creamy.

Cauliflower Pizza

This can be eaten plain or treated as a pizza crust. Add whatever topping you prefer before baking.

1 cup cooked cauliflower, grated
1 large egg
1 cup shredded mozzarella cheese
1/2 tbsp fennel
1 tsp ground oregano
1 Tbl parsley

Preheat oven to 450 degrees

Spray a cookie sheet with non-stick spray. In a medium bowl combine cauliflower, egg and mozzarella. Press evenly on the
pan. Sprinkle evenly with fennel, oregano and parsley.

Bake for 12-15 minutes

Reheats nicely and can still be held in the hand, even the next day. Pizza crusts can be frozen after the initial baking and
used later. Place under a broiler (grill for the Europeans) at high heat just until cheese melts.

Cauliflower Sautéed With Turmeric, Pine Nuts, Raisins and Rosemary

1/4 cup extra-virgin olive oil
1 small head cauliflower, broken into florets
1 tsp turmeric
Leaves from 1 sprig rosemary
Salt and freshly ground black pepper
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1 tsp smoked Spanish paprika

Heat the olive oil in a medium skillet over medium heat.
Add the cauliflower, turmeric and rosemary and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.
Season with salt and pepper to taste.
Stir in the raisins and pine nuts and cook about 1 minute more, until everything is heated through.
Transfer to a serving bowl and sprinkle with paprika.