Cauliflower a fall favorite! Yes, I know that it is available year-round in our grocery stores, but Cauliflower is best when harvested in the cooler months. The other good thing about cauliflower is that you don’t need to buy it organic. The thick outer covering of cauliflower protects it from the pesticides.
Cauliflower is a cruciferous vegetable. It’s low in calories and a nutritional powerhouse. It’s an excellent source of vitamin K, vitamin B including folate, potassium, vitamin c and a great source of fiber. It is also known as a powerful cancer fighting vegetable with loads of antioxidants. Antioxidants are helpful in reducing inflammation.
Cauliflower is versatile and can be prepared in several different ways. First, it can be eaten raw. It can be steamed, roasted and sautéed. It can be put into soups, stews, salads, stir fried and made into casseroles.
To cook cauliflower, remove the stem and outer leaves and wash the bulb well. It is so simple to prepare. Following are ways that I enjoy cauliflower:
Buffalo style cauliflower wings
Cauliflower rice Cauliflower mash
Cauliflower crust for pies and pizza
Raw on salads
Each of the above can be easily made and enjoyed at home, recipes for each can be found all over the internet. As well, they can be purchased in most grocery stores.
Consider adding cauliflower in your vegetable line up if you haven’t already!