Cauliflower

Cauliflower

Looking like a close cousin to broccoli, cauliflower is not only a healthy vegetable, but an excellent culinary blank canvas.

Recently, is has taken the health industry by storm as the vegetable most used to mock favorite starch dishes like rice and mashed potatoes. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness.

Nutritional Benefits

  • A serving of cauliflower provides 73% of the RDA of Vitamin C.
  • Cauliflower is rich in a specific form of sulfur-containing phytonutrients called glucosinolates, that have shown benefits to the cardiovascular, digestive, and immune systems.
  • Cooking raw cauliflower has been to shown to improve the body’s ability to bind together with bile acids and lower cholesterol levels.
  • In addition to it’s rich vitamin C content it is also an excellent source of vitamin K, folate, pantothenic acid, and vitamin B6. It is considered a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B1, B2, and B3, the minerals potassium and magnesium, and protein.

Best Ways to Use

  • Make “mock” mashed potatoes.
  • Make a pizza crust out of it.
  • Use it in place of noodles for “mac n’ cheese.
  • Blend it up to make “hummus”.
  • Finely diced cauliflower makes a great sub for rice dishes like stir fry.

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