- Kale, cabbage, kohlrabi, cauliflower, broccoli, and Brussels sprouts all stem from the same plant family and are called cruciferous vegetables
- Contains the phytonutrient glucosinolate
Nutrition Information (1 cup):
- Calories: 27
- Fiber: 2 grams
- Vitamin C: 52 mg
- Potassium: 320 mg
- Beta-carotene (orange variety)
- Try one of the seasonal purple, green, or orange varieties.
- Purple is a sweeter, nuttier variety long grown in the Mediterranean region.
- Green is a hybrid of cauliflower and broccoli, offering the best of both.
- Mild and creamy orange was found growing naturally in a Canadian field about 40 years ago.
- Be sure it is bright and firm
- Yellow spots or brown leaves are signs that it’s past its prime
- Keep in the fridge to preserve freshness
- Store in a paper bag to prevent from getting too cold which can dull the color
- The stem is usually tough and woody so it can be discarded
- Remove the center stem with a knife, then break down the florets in water with a few tablespoons of white vinegar to preserve a bright hue
- This versatile vegetable takes well to any cooking method. It is great roasted, pan-fried, sauteed, pureed, or simmered in a sauce
- Try it raw in a salad, roasted as a side, or velvety smooth in pureed soups and sauces to impart a creamy texture
- When roasted, cauliflower takes on a sweet, nutty flavor, making it a revelation for those who know it only as a bland, often over-steamed side dish.
- Combined with a zesty cheese sauce and baked, it’s a rich, toasty replacement for mac and cheese
- Graff, April. (2014, June 17). “Dietitian: Benefits of cooking-friendly cauliflower go beyond nutrition.” Retrieved from http://www.mankatofreepress.com/features/x1927794036/Dietitian-Benefits-of-cooking-friendly-cauliflower-go-beyond-nutrition
- “Kale.” Healthy Living Made Simple. March/April 2014. 36
- Bauer, Joy. “Cancer-fighting foods.” Woman’s Day. October 2014. 148.
- “Cauliflower.” Shape. October 2014. 107.