Cauliflower is a wonderfully versatile vegeatable and happens to be excellent for hormonal health. It contains indole-3-carbinol (I3C) which acts as a plant oestrogen and can help balance hormones by regulating oestrogen levels, supports the liver and is naturally high in vitamin c whilst also being a good source of folate.
There’s so many ways to get more cauliflower into your meals.I hope you enjoy this tasty recipe.
Ingredients
1 head of Cauliflower
4 rashers of bacon (grass-fed/organic )
2tbsp of white white
1 cup Bone stock
1 knob Butter
2 cloves Garlic
2-3 Leeks
Mushrooms (optional)
2tbsp Boursin Cheese (optional)
1 cup Frozen peas
1 tbsp Lemon zest
Method
Grate the head of Cauliflower and add with a little butter to the stock pot, cook for around 5 mins and then add the stock. Continue to cook until softened.
In a separate pan sauté leeks and mushroom and garlic.
When cooked add them to your Cauliflower, add the white wine and mix, continuing to cook, gently stir and adding more stock as needed.
During this time either in the oven or frying pan cook your bacon. When it’s ready how you like it, cut it up with some scissors and add to the pot.
Cook until the Cauliflower has softened. Then turn off the heat, add the frozen peas and transfer to the oven for 15 mins to bake 200c in an oven safe dish.
Once bubbling you can remove from oven and stir in your grated lemon zest and Boursincheese( as much as you would like)
You can also add fresh herbs such as dill if you wish (if you have just used regular cream cheese instead of the Boursin I would recommend this)
Now dig in and enjoy bloat free!
I would love to know what you thought of this recipe, let me know in the comments below!
Rewilding Birth 