Greetings Hive Foodies. Are you a cauliflower lover? We sure are. Plus it is such a versatile vegetable. You can eat it raw in salads, make cauliflower rice, use it to make a pizza crust, make cauliflower mash, use it as a base for vegan cheese sauce or make an Indian-style gobi dish. The ways to use cauliflower seem to be endless.

The other day I found these cute little baby cauliflower heads organically grown on Bokor mountain in Kampot, Cambodia.

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I would love to go visit the Bokor Hydroponics farm one day, as they are so close to where I work and it is a lovely drive up the mountain. They provide a local shop in town with what they have available that day. It might be nice to go and see where my food is coming from.

Though the baby cauliflowers are the true stars of this dish, the kohlrabi also comes from the Bokor Hydroponics farm and the kale comes from another organic farm just on the foot of the mountain.

Don’t you love how local products come together to a nutritious, delicious, and beautiful dish?

MISO ROASTED BABY CAULIFLOWER WITH KOHLRABI-KALE MASH

Cauliflower is an excellent source of vitamin C and folate. Furthermore, cauliflower has a good amount of fiber and vitamin K. It is rich in various phytochemicals and antioxidants, which play an important role in preventing chronic diseases.

Did you know that cauliflower ranks among the top powerhouse fruits and vegetables in the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI)? This is a scoring method that ranks foods based on their nutrient content per calorie. Find the other powerhouse fruits and veggies HERE

And no surprise, kale, and kohlrabi are also on the list!

And of course, with the 3 main ingredients being on the nutrient powerhouse list, I couldn't come up with a better entry for the Qurator's: Hive Top Chef! | New Year's Resolution: Healthy Foods

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Ready for this powerhouse dish? You better be!

Ingredients (serves 2)

6 baby cauliflower heads
3 small to medium-sized kohlrabi, chopped
2-3 cups kale, chopped very finely
2 cloves of garlic, minced
Himalayan pink salt, nutmeg, and black pepper to taste
1 tbsp nut milk
A squeeze of lemon juice

For the miso marinade

1 tsp garlic/ginger paste
1 tbsp sesame oil
1 tbsp miso paste
1 tbsp olive oil

FYI: I make my garlic ginger paste by blending equal parts of ginger and garlic

Directions

Boil kohlrabi for 25-30 minutes. When ready, drain well. If the kohlrabi pieces are still too wet after draining, light cook for a few seconds on the stove until all water has evaporated.

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Preheat the oven to 200C or 400F.

Add the cauliflower heads to an oven-safe dish. Mix all miso marinade ingredients in a small bowl. Gently massage the miso marinade into the head. Bake in the oven for 20-30 minutes (this will depend on the size of your baby cauliflower heads).

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Meanwhile, heat cooking oil over medium heat. Saute garlic for a few seconds and add kale. Cook until wilted. Season with salt and pepper to taste. Add a squeeze of lemon juice and mix well.

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