Gosh – if you’d told me ten years ago that I’d be putting the words ‘cauliflower’ and ‘milkshake’ in the same recipe title I would have told you you’d lost your mind.
And yet here we are – working cauliflower into a dang milkshake.
The thing is, I think you trust me. I’ve given you enough Dark Chocolate Pistachio Cookies and Browned Butter Banana Bread to let you know that I like things that taste good and really I’m not going to sacrifice on taste because life is short.
But still, I do need to explain myself because… well, I’m asking you to drink cauliflower.
Usually in my kitchen, I’m roasting cauliflower until it’s tender and browned around the edges. I’ve also like to work cauliflower into the creamiest soup. Lately I’ve found myself buying those frozen bags of finely minced cauliflower and trying to convince myself (rather unsuccessfully) that I’m eating rice.
But I have found a successful use for frozen, riced cauliflower. I’m inviting it into the blender along with strawberries and milk.
Cauliflower is one of those sneaky vegetables that can morph into whatever you might need it to be. I find that it leans towards buttery when roasted in the oven and it bends towards creamy when blended. It’s full of fiber, Vitamin C, folate and loads of other good things because it’s a dang vegetable, ya know? This, as you might expect, is one of my endometriosis-friendly recipes. My effort to treat myself and keep my hormones in check.
I’ve paired cauliflower with frozen strawberries, raw cashews, almond milk and fancy extras like collagen powder, and maca powder for energy. Be as fancy or as simple as you’d like – just trust me. This is a treat! It’s rich and lightly sweet and full of health.And – it tastes nothing like cauliflower and everything like a milkshake.