What I Ate During my Last Week in Veggieville

Well, this is it everyone, our last week in Veggieville with Peas and Crayons. First up, before my post for today, a little announcement to make. Actually, I think our Veggie Mayor (or should I say Veggie Queen?) should inform you herself. 🙂

Now, moving on to equally important matters…

The past two weeks I have featured some pretty awesome vegetables for Love Your Veggies Month, namely Peas and Winter Squash. To round up this collection, today’s feature vegetable is going to be Cauliflower!


And now, some cauliflowery knowledge to bestow upon you (source):

  • First of all, cauliflower is very helpful in detoxing the body. This vegetable contains both antioxidant nutrients and phytonutrients called glucosinolates that support detox activities. 
  • Like winter squash, cauliflower is also anti-inflammatory with its excellent levels of Vitamin K.
  • Most people associate high levels of Vitamin C with fruits like oranges or strawberries, but cauliflower is also high in Vitamin C. One serving (1 cup) provides 77% of the suggested daily value of Vitamin C.
  • Storing cauliflowers with the stem side down will keep them freshest for the longest period of time.

It is important to note that as with all vegetables, despite their many benefits, not all types are beneficial for everyone. Those with IBS or other digestive issues may be sensitive to cauliflower and other cruciferous vegetables (myself included) and might need to limit their intake of them.

As my little disclaimer mentions above, cruciferous vegetables are very hard on my digestive tract and with my last consumption of them, sometimes cause me a lot of problems. Hence why I only have a few recipes to share with you involving the vegetable (one that I’ve tried, and one that I haven’t). However, if you can consume cauliflower without any issues, you should. They contain so many awesome nutrients and are really interesting to cook with!

First up is my Cauliflower Rice Risotto made with butternut squash.


My second recipe happens to be a little odd-looking, but I hear from my taste testers that it is quite delicious. I believe that it’s perfect for this week’s Strange But Good:


Salisbury Steak with “Mashed Potatoes” and Gravy

Serves 2 Hungry People

Gluten/Grain-Free, Nut-Free, Dairy-Free/Egg-Free/Vegan Option


Steak Ingredients:

  • 1 pound grass-fed ground beef
  • 1 large organic egg*
  • 1/4-1/2 cup chopped onions*

Gravy Ingredients (Inspired by this recipe from GAPS Diet Journey):

  • 1/2 Head cauliflower, chopped
  • 1- 1 1/2 cups onion, chopped*
  • 2 cups broth (I used beef, but vegetable or chicken would work too)
  • Salt, pepper and/or garlic powder to taste

“Mashed Potato” Ingredients:

  • 1/2 Head cauliflower
  • Organic ghee, butter or oil
  • Salt to taste
  • Optional: Milk (cow, goat, nut or coconut)
  • Optional: Additional seasonings (pepper, garlic/onion powder, chives, etc.)


  1. Place all of the ingredients for the gravy in a medium-sized pot and bring to a boil.
  2. Meanwhile, combine the ingredients for the steak. You have a few options on how to go about cooking your steak. You can grill, boil, or roast it. I divided the ground beef mixture into two, formed them into patties, and boiled them until fully cooked.
  3. Next, prepare a pan and steam the remaining half of the cauliflower head for approximately 10 minutes or until tender.
  4. Check the gravy pan and stir as needed. After about 30-45 of cooking, it should have reduced some. When this occurs, pour the mixture into a food processor and blend until smooth. If this is not thick enough to your liking, you can pour it back into the pan and reduce it further to a thicker gravy. 
  5. If the steaks are finished cooking, I like to place them in the finished gravy and let them sit for awhile, but this step is optional.
  6. Now, clean the food processor and blend the steamed cauliflower. Add butter as necessary and scrape down the sides until smooth. 
  7. To serve this meal, place one of the steaks on a plate and top with the desired amount of gravy. Spoon out half of the “mashed potatoes” alongside. Sprinkle with salt and pepper to taste. Enjoy!

Recipe Notes: I included a lot of onions in this recipe, because both of my parents really like them. If you are not a fan of onions, use the lower amount. You could decrease the amount in the gravy recipe even more if you replace some of them with mushrooms.

Substitutions: The egg is not necessary in this recipe. If you have an egg allergy, I would suggest cooking the steaks has hamburgers to prevent them from falling apart. For those who are vegan or vegetarian, a grilled portobello steak or veggie burger would be a great replacement for the meat in this recipe.

Again, while it may look very strange, rest assured that it’s a good replacement for Salisbury steak for those who are looking for a healthier, allergy-free version without all of the additives in the original.

I also have another recipe to share that includes today’s feature vegetable, but you will just have to wait to get that one. I’m still thinking of what to call it, but I have some ideas! Look for this recipe soon.



What is your favorite way to use cauliflower?

What is your Strange But Good meal for the week?

To celebrate the end of Love Your Veggies month, share your favorite vegetable recipe in the comments. If I get enough recipes, I may do a round-up for next week’s WIAW!

58 thoughts on “What I Ate During my Last Week in Veggieville

    • Macaroni and Cheese with cauliflower? I guess I shouldn’t be surprised seeing how many other ways it’s been used. Now that I think about it though, I think I may have seen a macaroni and cheese recipe using it. Can’t wait to see how it turns out! 🙂

  1. I like to simply roast or steam cauliflower and enjoy it with a tasty dip. My husband loves this sauce: soy sauce, vinegar, honey, sesame seeds and oil, crushed garlic, and a sprinkle of red pepper flakes.

  2. I used to loveee broccoli and cauliflower but sadly haven’t eaten them recently for the reasons you mentioned above 😉 I would love to try making cauliflower crust sometime soon though! Right now my fave veggies are yellow squash and peas…

    • I used to love them too. 😦

      I’ve found that if you just use the flowery parts, and cut off them stem, then they are much easier to digest after cooking. But still not quite enough for me to feel okay eating them.

      And yellow squash and peas are at the top of my list too!

  3. I actually never used to like cauliflower, but in the past year I have grown to love it! Especially as a mash or rice substitute. I’ve not bought any in a few weeks though, they’ve looked small and expensive, not sure if they are out of season? I should really stock up on frozen which works equally well!

    • I wouldn’t buy them if they are expensive for sure. There are so many more other great vegetables to eat that are delicious an cheaper. But you’re right, frozen works well too. Plus, I’ve heard that if a veggie is flash frozen then it retains even more nutrients. Bonus!

  4. I’m not a massive cauliflower fan, broccoli is more of a love of mine. I’m not sure why, think it is because I prefer my fruit and veg brightly coloured! So I don’t like watermelon but love mango, am not that fussed about iceberg lettuce but can’t imagine a day without spinach!

    • I’m the same way. I don’t really consider something nutritious unless it is full of color. That’s why I was pleasantly surprised that cauliflower has so many benefits! I have to admit that I am a lover of ice berg lettuce though for its CRUNCH 😀

  5. I am in love with cauliflower – there is literally no limits to what it can be used for; i made a peanut chocolate cauliflower whoopie pie the other week ; it was amazinggg!

  6. Cauliflower pizza crust – one of the best g.free inventions ever! Glad the GAPS program seems to be working for you guys!

    • Cauliflower pizza crust is amazing.

      And thanks! My parents didn’t have that many issues going into it, but now they are completely clean eaters. Nothing refined and no “health food” junk. All of us are feeling great, and although my journey is just a *tad* slower.

  7. Ok those “potatoes?” I would never have guessed they were cauliflower…I keep seeing recipes for it to be used as “rice” and “potatoes”…looks like I have to give it a try…I’m pretty intrigued now 🙂

    • I’m always impressed at how authentic they look too. And it’s nothing too complicated. You can use the “rice” in basically any normal rice recipe (I think it would be fantastic in stuffed peppers) and mashed potatoes pair well with any main course. I hope you like it when you try it!

  8. My strange meal of the week was egg-stir fry! I usually use meat, but found myself out of it last night and whipped up a couple scrambled eggs and used them instead. It was really good! I’ll definitely keep doing it!

    • I completely forgot about fried cauliflower! We have this drive-in restaurant that opens during the summers and they serve fried cauliflower. That was literally my favorite food there growing up. So good dipped in ranch dressing! 🙂

    • Ya. Cauliflower is super hard on my stomach. For awhile there I thought I could swing it… But alas- no.

      Yum. I love mashed buttercup squash, so I’m sure that tastes pretty similar to your sweet potato mash!

    • You NEED to. It’s great. Maybe on one of your salads, or a homemade chipotle bowl. My cauliflower rice risotto recipe would also be great to pack up and take to school. It’s so delicious when it’s cold 🙂

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  10. So I just let a head of cauliflower go bad and it really upset me. I LOVE cauliflower. I use it to make my pizza crust a lot, but I must try it mashed. I never cared for mashed potatoes, but your cauliflower version… well, I’m tempted! 🙂

    Thank you for linking up!!!

    • I’m upset when almost anything goes bad. Except for those leftovers that you never want to eat… Ya, not sorry about THOSE. 😉

      I have to admit that I was never a huge fan of mashed potatoes either. I definitely like the cauliflower version better. They’re milder and just so much cooler!

  11. Oh wow, those mashed “potatoes” look so REAL!! And I love the cauliflower twist on the gravy too! I’m with you on the cruciferous veggies…sadly I have to be uber careful with the amounts that I eat, but I’ve found that, for some reason, cauliflower is a little better on my system than broccoli (sad huh, given my blog name?!). My favorite way to use cauliflower is DEFINITELY for cauliflower pizza crust…especially for my DESSERT PIZZA! 😀 http://www.kissmybroccoliblog.com/2013/02/08/sweet-as-pie/

    My strange but good for the week: Peanut butter and pepper omelette! A little Thai mixed with a little Mexican…sooooo good!

    • They really do look really. I’m always amazed 🙂 And I’m with you on the broccoli. If cauliflower causes me problems, I can’t even imagine what would happen with its little green cousin. But, yet it’s so delicious!

      Dessert pizza? So cool.

      I saw your Strange But Good contribution this week. Peanut butter makes everything awesome, no? 😀

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