That picture of a bowl of cauliflower may not have you drooling and scrambling for the recipe quite the same as say, this Cherry Vanilla Ice Cream recipe. I mean, cauliflower and vanilla ice cream are both white, but that’s about all they have in common, ya know? But stay with me, okay?
There are a lot of reasons to eat more vegetables. But there’s one good reason not to.
If you’ve been permanently scarred by childhood, mandatory “just three bites” of yucky, boiled broccoli or flavorless, gray peas, it’s time to give veggies another go.
How to Make Vegetables Taste Good
1. Don’t Boil Them!
Boiled vegetables are mushy and bland. Yuck. Steaming them is better than boiling, but still a lot of the flavor escapes into the water below. Try low-water simmering instead. This method results in a better taste and texture.
Or roast them. Roasting brings out a sweet, caramelized flavor and makes vegetables much tastier.
Or saute them. Quick. Easy. Delicious.
2. Dip ‘Em.
Put out a plate of raw veggies, and they may sit there until veggie mortis sets in. Pair them with a dip and they get gobbled right up.
3. Mix It Up and Hide Them.
I hate sprouts, but I love them in this amazing sandwich.
Hide cauliflower in these yummy Cauliflower Rice Patties.
Celery and cucumber are hardly noticed in this Chickpea Salad Sandwich, but they bring loads of nutrition to your lunch box.
Or scramble your veggies in this Butternut Tofu Scramble with Avocado.
4. Get Dressed.
Plain vegetables are plain boring. And just about anyone would find it difficult to eat a plateful of plain, steamed cauliflower.
Dress up your veggies with healthy sauces and dressings. I have several here on my blog – like Vegan Ranch and Creamy Italian – that are not only delicious, but are healthy too, so you can pour them on and not worry about calories!
One of my favorite sauces for vegetables is this Tahini Lemon Sauce. I especially like it on cauliflower and kale.
What is Tahini?
Tahini is a puree/butter made from sesame seeds. It’s rich in calcium and B vitamins. And tahini is a good source of plant estrogens called lignans, which have antioxidant properties.
About the Photo
picky very talented photographer wouldn’t let me smother the cauliflower with the sauce like I normally would when I’m eating this, because she said it didn’t look good in the photo. But go ahead and dump the sauce on your veggies. I won’t tell her.
Cauliflower with Lemon Tahini Sauce
- Place water in a saucepan and begin heating over high heat.
- Add cauliflower and cover pan. Bring to boil, then reduce heat and simmer cauliflower until tender, but not soft. Watch closely to prevent scorching. Add more water if necessary, but to retain flavor do not add any more than needed.
- Meanwhile, crush garlic with a garlic press and place in a small mixing bowl.
- Add tahini, lemon juice, granulated onion, and salt to crushed garlic. Whisk together until mixture is smooth and creamy.
- Stir in parsley.
- When cauliflower is done, dress with tahini sauce and serve.