You know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It’s no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.
As a member of the Brassica family, along with broccoli and kale, cauliflower also delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. Continue reading “Dinner Tonight: Cauliflower Crust Pizza”
Nutritionists will tell you that your diet should be colorful! The brighter the color, the deeper the hue, the more nutrients a fruit or vegetable will have, and therefore it will be better for you. Cauliflower does not follow this rule. This pale member of the brassica family (think broccoli and Brussels sprouts) contains vitamins C, E, and K, carotenoids, fiber, and a variety of minerals. And although the creamy white version of this cruciferous vegetable is what you are probably most familiar with, it also comes in purple and green, adding even more nutritional oomph to this already nutrient-dense vegetable.
Cauliflower is also very versatile. Steamed, stewed, roasted, made into “rice,” used as a pizza crust, baked, blended into a creamy cream-less soup, or mashed, its mild taste and light color make it easy to hide.
This version of mac and cheese is an easy way to bring up the nutritional value of this traditional dish. And it’s great for those picky eaters. Continue reading “Dinner Tonight: Cauliflower Mac and Cheese”