When I was growing up, I would only eat cauliflower if it was smothered in Campbell’s Cheddar Cheese soup. As I continue to hear and read more, I am learning that this beautiful vegetable can actually taste delicious all on its own, without requiring cheese topping! In addition, cauliflower is really good for you…it’s a cruciferous vegetable, like its cousins kale and broccoli. It’s packed with fiber – over 9 grams in every 100 calories – so it’s helpful for your digestive system. And not to get too technical, but research investigating inflammation related health issues have found that vitamin K, and glucosinolates / isothiocyanates in cruciferous vegetables, could provide benefits by reducing inflammation in the body.

Cauliflower is also very versatile, and you can eat it raw (the little florette makes it perfect for dipping – okay I still like it with a little cheese now and then!) or it can be made into hummus, pizza crust, soup or roasted/sauted by itself – there are so many opportunities for fitting cauliflower into your diet. Check out our pinterest page for recipes using cauliflower! Its fairly neutral taste makes it a great option for mixing with different spices to completely change its taste. For example, you can actually turn cauliflower into an anti-inflammatory approved “rice” and depending on the seasonings you choose, you can add an Asian seasoning mix to make it taste like it is coming from your favorite Chinese restaurant, or you can add cinnamon or stevia for a sweeter option.  Whatever way you like cauliflower, it’s certainly not your garden variety “flower”.

How to make “rice” from cauliflower:

  1. De-stem a head of cauliflower and cut into florettes
  2. Place 6–7 florettes into a food processor and pulse until reacheing a “rice” like consistency.  Remove the “rice” and repeat with remaining florettes.
  3. Place a medium stockpot on the stove and fill with 4 cups of chicken broth.  Bring broth to a boil. (If you are planning on adding stevia or sweeter spices, use water instead of chicken broth)
  4.  Add “rice” and cook for 1 minute.  Drain “rice” and season to taste.

A few tips for this versatile vegetable:

  • Avoid spotted and “dull” cauliflower
  • Don’t overcook your vegetable, as it will be mushy and not as tasty
  • We are still in cauliflower peak season – best from December through March!

Check out some of our anti-inflammatory recipes on this page or on our Pinterest boards:

Here is a simple, healthy, delicious recipe that comes right out of The Official Anti-Inflammatory Diet Masterclass for you to enjoy!

Buffalo Chicken Soup                                                                                         

Servings:  6

  • 2 ¼ lbs chicken breast, cooked and shredded
  • 2 Tbsp olive oil
  • 1/3 lbs yellow onion, diced
  • 2/3 lbs celery, diced
  • 2 lbs cauliflower, chopped
  • 12 oz coconut milk
  • 4 ½ cups chicken broth
  • ½ cup Frank’s RedHot sauce, or to taste
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp dry dill
  • 2 Tbsp cilantro
  • Green onion, for garnish


  1. Heat olive oil over medium heat in a medium skillet. Add celery and onion and cook until onion is translucent.
  2. Meanwhile, steam cauliflower until softened. Add to a blender and blend to a chunky smooth consistency.
  3. In a soup pot, combine chicken, cauliflower, onion & celery, coconut milk, chicken broth, hot sauce, garlic, salt, pepper, dill and cilantro. Cook over medium heat until soup boils, stirring periodically.
  4. Reduce heat, cover and simmer for 30 minutes.
  5. Serve hot, garnished with green onion.


If you’re interested in an anti-inflammatory lifestyle and more information (and recipes) like this, check out The Official Anti-Inflammatory Diet Masterclass.  Or email us at for more details.


Get The Official Anti-Inflammatory Foods List Here


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