This winter vegetable gets such a bad rap. But if you know various ways to prepare it, it can be an amazing addition to your meal. Lately I’ve noticed it more and more as side dishes on restaurant menus and in main courses. I had it prepared shredded finely and served like rice – incredible! In December I read an article toting Cauliflower as the new Kale of 2015 with innovative recipes from renowned chefs. The versatility of the vegetable and it’s ability to blend well with spices makes it a winner in winter dishes this season.
Cauliflower is in the cruciferous family with cabbage, bok choy and broccoli, so it has high amounts of vitamin C, fiber, B6, folate, and cancer protecting antioxidants. There are various types and colors of cauliflower; broccoflower (a lime-green hybrid of broccoli and cauliflower that is round), Romanesco (also a lime-green hybrid with spiky curds vs. round), the purple-headed cauliflower, the orange-headed cauliflower, and the white-headed cauliflower we were served as kids after being boiled too long!
I often roast cauliflower along with broccoli – very simply tossed in garlic, olive oil, sea salt and a splash of lemon juice. I have also replaced potatoes with it in dishes because it marries well with spices used in stews or soups. One of my favorite cauliflower dishes at a local Indian restaurant is Cauliflower Bezule. If you really want to’ wow’ yourself, give this a try! Recipe for Cauliflower Bezule
Feed the wellness in you!