We first ran this cauliflower smoothie recipe when Cameron Diaz was our guest editor around the launch of The Body Book. It’s been years now, and Cameron’s moved on to more delicious endeavors, but we’re still thinking about this smoothie! Vegan blogger Ashley Wood shared this recipe from Diaz’s blog at the time.
We’re still believers in the fiber and vitamin C-dense benefits of frozen cauliflower in our smoothies. Just be cautious if you have trouble digesting raw veggies in general, especially cruciferous ones like broccoli and cauliflower, and consider digestive enzymes along with. Also, remember to ‘chew’ your smoothies a bit to help digest!
The cauliflower smoothie makes ‘superfood’ status because it’s absolutely loaded with nutritional value: Cauliflower contains more vitamin C than oranges. It is full of B vitamins, fiber and has a high amount of antioxidants. These help prevent free radicals from damaging the body’s cells. It also contains potassium and phosphorous, which helps support and repair the body’s nervous system and immune systems, muscles and bones. All of these are great reasons to throw some in your breakfast or snack smoothie, and here’s a recipe to make it easy…
A Cauliflower Smoothie That Actually Tastes Amazing
32 ounces – one large portion or two small ones
½ cup cauliflower florets, chopped and frozen
2 cups zucchini, chopped and frozen (approximately ½ small zucchini)
2 bananas, peeled
1 cup frozen blueberries
1 tsp ground cinnamon
4 Medjool dates, pitted
1 cup unsweetened almond milk
Combine all ingredients in a blender and blend until smooth.
Note: This smoothie is very thick. I use a Vitamix blender and I needed to use my tamper to help it along. If you don’t have a high-speed blender, simply add more almond milk. You’ll end up with a larger portion, but that’s better than a broken blender.