This cauliflower cheese spread is a great way to add extra flavor to veggies, pizzas, soups, wraps, salads, tacos, you name it. And you’re adding an extra serving of veggie while you’re at it! Not too shabby. I originally came up with this to go with my rustic onion soup recipe then realized it goes with just about everything.
This recipe is super easy and fast to make and keeps for up to five days in the fridge.
Besides tasting great in case you need to know how good for you cauliflower is here you go. When picking out a head of cauliflower, look for a firm feel with no brown or soft yellow spots. If it’s surrounded by green leaves it’s likely to be especially fresh.
Health Benefits
- Fights cancer: contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth.
- Boosts heart health; Sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function.
- Anti-inflammatory; contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol or I3C, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.
- Rich in vitamins and minerals; good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
- Boosts brain health; good source of choline, a B vitamin known for its role in brain development.
- Supports detoxification; contains antioxidants that support Phase 1 detoxification along with sulfur-containing nutrients important for Phase 2 detox activities. The glucosinolates in cauliflower also activate detoxification enzymes.
- Supports digestion; sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach.
- Full of antioxidants and phytonutrients; packed with vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more
Cauliflower “Cheese” Spread
1 medium head of cauliflower
1/2 cup nutritional yeast
1/4 cup broth; bone or vegetable
1 tablespoon olive oil
Remove green stems from cauliflower. Chop cauliflower into medium size pieces and add to food processor. Pulse until “rice” like quality. Place cauliflower in a skillet on medium low heat and “steam” until cooked, about 7 – 10 minutes. It will be kind of translucent when done.
Add cooked cauliflower to high speed blender along with rest of ingredients. Blend until smooth and creamy.
Great as a dip, topping or whatever you can think of.
Enjoy!
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