Cauliflower really is the Rodney Dangerfield of the veggie world. This intensely white veggie even has the nerve to give some people gas!
It may not “get no respect” but this member of the cruciferous family is packed full of nutrition. Cauliflower and other cruciferous vegetables, such as the more popular family member broccoli, contain compounds called indoles and isothiocyanates that block the enzymes that are responsible for the initial stages of cancer plus these same compounds detoxify carcinogens before they damage your cells. Cruciferous vegetables have been linked to a lower risk of lung, stomach, colon, ovarian and breast cancers. Not bad for an extremely anemic looking white veggie.
This antioxidant rich veggie can be eaten raw, steamed, stir fried, boiled, baked, roasted or added to a favourite soup recipe.
With varieties like Snow Crown, White Rock, and Polar Express look for very white or creamy coloured heads that are firm looking with tightly grouped florets and are surrounded by fresh green leaves. For something different check out the purple and golden orange cauliflowers. With a similar flavour to the popular white variety purple or golden orange adds fabulous colours to a crudités platter.
Store whole cauliflower unwrapped in the fridge for up to 5 days.
To prepare simply cut off the outer leaves, wash well, cut out the core, and then break off the florets.
Quick cooking ideas:
- Sauté cauliflower with minced garlic, minced ginger and a splash of lower sodium soy sauce.
- Sauté cauliflower with minced garlic, a pinch of turmeric and a sprinkle of cracked pepper.
- Roast in the oven (350 F) tossed with canola oil and a pinch of your favourite seasonings.
- Toss leftover steamed cauliflower with a splash of rice vinegar and sprinkle with chives
- Steam until tender and mash – season as desired
- Eat raw with low fat salad dressing as a dip