Steph, gave me the idea for this one. While she was preparing for her last comp she was mixing cauliflower in with her oats and eggs. I suggested she made the mix into pancakes and the idea took off.

• 2 cups of cauliflower, cut up stems are fine to include (don’t use FROZEN)
• 2 tablespoons coconut milk (optional)
• 2 scoops/60g pea protein*
• a pinch of salt
• 1/4 teaspoon baking powder
• 1 egg**
• 3 egg whites**

Place the cauliflower in a saucepan with the coconut milk or equivilant water. Cover the saucepan and place over a medium heat to steam for 15-20 minutes or until very soft.

Place the cauliflower in a food processor and puree until smooth. Add in the egg and egg white and whizz a little longer. Add in the pea protien, salt and baking powder and puree until smooth.

Lightly grease a non-stick frying-pan/skillet and cook the mixture in 1/3 cup batches, flipping once the mixture has set.

*Pea protien can be replaced with plain soy protien or your favourite (gluten free) flour such as wholemeal, amarenth or besan.
**Or 2 whole eggs

I had leftover ‘cauliflower mash’ and woke thinking something warming was in order, but that I didn’t need the carbs of quinoa or oats. The creaminess of the cauliflower and coconut paired perfectly with the slight crunch from the apple, while the egg whites made this a substantial feed.

1/2 cauliflower
1/4 cup light coconut milk
1 ts natural peanut butter
2 tb cashews
1 apple, grated
1 1/2c egg whites
cinamon

1. Cook the cauliflower until soft (3-4mins in microwave).
2. Place in a blender with the coconut milk, nuts and nut butter and blend.
3. Stop at this point and you’ve got creamy rich mash.
4. Place the mixture in a small non-stick frying pan and stir in the egg whites and apple.
5. Continue to stir as if it where scrambled eggs until the egg whites are just cooked.
6. Sprinkle on the cinnamon and drizzle with maple syrup.

Recently someone over in Lindy-land made this claim so here are a 10 quick solutions for the ‘I don’t like vegies crowd’.

What about cauliflower ‘mash potatoes”?
Place 1 cup of cauli, 100ml lite coconut milk an d 1 ts almond meal in a saucepan.
Cover and simmer for 15 mins.
Place in a food processor/blender to puree

How about stirfried bok choy, like you get in Chinatown?
Saute lots of garlic
add bok choy and 1/4 cup chicken stock
Keep sauteing and add 1 tb oyster sauce
(great with chicken)

How about a veggie shake?
Blend them into your shake with protein powder. Cauliflower, canned asparagus or pureed pumpkin are 3 good choices because they add body to the shake without heaps of flavour.

Veggies at breakfast?
Try this Mediterranean style omelet. Grated zucchini, garlic and capsicum sauted in a bit of olive oil then add eggs and fetta.

Veggies for desert?
Combine cooked pureed caulflower, egg whites, protein powder with a little water. Mix into a batter and you have thick, fluffy pancakes.

Veggies as Pasta
Use a veggie peeler to make vegie ‘noodles’. Blanch them quickly in water and use instead of pasta in your spag bol

Not your usual Sunday Roast
Roasted fennel or brocolli provide you with an interesting take on old standards. Fennel is so cheap and in season and developes a mouthwatering caremelised egde when roasted. Brocolli becomes crispy and earthy and is perfect combination with a bit of paprika and lemon juice.

Fennelslaw
Grate fennel and celery and mix with yoghurt or fat free mayo to make a crunchy funky new version of  coleslaw

Add chilli, garlic or olive oil

Try something new
Artichoke hearts, fennel, asian greens, celeriac, jeruselum artichoke, witlof and endive are all cheap and in season

Cook them differently
or don’t cook it at all. If you’re used to stirfrying your snow peas carry them as a snack in your handbag along with some zucchini sticks. Poach or grill your asparagus in white wine and lemon juice. Roast your cauliflower. Cut your brocolli stalks into discs and toss through salads (taste like radish).