Cauliflower, a member of the cabbage family, is very rich in vitamin C.
Ingredients
- 1 small head of cauliflower
- water
- 125 ml (1/2 cup) whole milk or soy milk
Preparation
· separate into small florets. Remove any green stalks. Wash well.
· Stream over boiling water 15-20 minutes or until tender.
· Or, in the microwave, cook florets in a covered glass dish at high power 9-11 minutes. Stir with a fork after half the cooking time.
· Allow to stand 3 minutes before putting into the blender.
· Place into blender 375 ml (1 1/2 cups) of florets with 250 ml (1 cup) of water and 60 ml (1/4 cup) of whole or soy milk. Puree. Repeat with the remaining ingredients.
· Pour into ice-cube trays and freeze.
· Yield: 2 ice-cube trays full or less, depending on the size of the cauliflower.
· Storage life: 4 to 6 weeks.
Ingredients
- 1 small head of cauliflower
- water
- 125 ml (1/2 cup) whole milk or soy milk
Preparation
· separate into small florets. Remove any green stalks. Wash well.
· Stream over boiling water 15-20 minutes or until tender.
· Or, in the microwave, cook florets in a covered glass dish at high power 9-11 minutes. Stir with a fork after half the cooking time.
· Allow to stand 3 minutes before putting into the blender.
· Place into blender 375 ml (1 1/2 cups) of florets with 250 ml (1 cup) of water and 60 ml (1/4 cup) of whole or soy milk. Puree. Repeat with the remaining ingredients.
· Pour into ice-cube trays and freeze.
· Yield: 2 ice-cube trays full or less, depending on the size of the cauliflower.
· Storage life: 4 to 6 weeks.