Cooking with Cauliflower
It is officially summertime, which means that cauliflower is now in season. Cauliflower is one of many vegetables in the species Brassica oleracea, in the Brassicaceae family, which also includes cabbage, Brussels sprouts, kale, broccoli and collard greens. Cauliflower is highly nutritious and can be enjoyed cooked, raw or even pickled.
There are plenty of nutrients present in this vegetable! The first one is Vitamin C. This vitamin is important because it promotes skin and brain health. It is also powerful because it helps prevent us from becoming sick. It is necessary for the growth and repair of tissues in all parts of the body. Lastly, this vitamin helps to keep your bones and teeth healthy, as well as increases the absorption of iron. Cauliflower also contains folate, vitamin K and potassium, which also help to keep us healthy.
How to Enjoy:
Cauliflower can be used in a variety of ways when cooking. It can be served raw when cutting into florets and used for dipping or steamed and added to a salad with a light lemon vinaigrette. Cauliflower can also be used as a replacement for mashed potatoes. All you need to do is steam the cauliflower until tender, then cut into pieces and blend with low/reduced fat milk, yogurt or sour cream. After everything is well whipped together, pour into a baking dish and bake until bubbly. You can also roast them by tossing florets with olive oil, salt and pepper and baking them in an oven for approximately 20-25 minutes. Or you can make your own cauliflower rice (or buy it pre-riced!) for a less carb-y alternative side dish. These are just a few different ways to enjoy this incredible vegetable!
