(See ya, kale.) Cauliflower is the new ‘it’ veggie
We are most familiar with the white version, but now the choices are multicolored. Orange, green and purple cauliflower are showing up in farmers markets and some grocery stores. They’re not only packed with vitamins such as A, C, B and K, but the purple version also contains antioxidants.
I have always loved cauliflower, thanks to its ability to morph into whatever you have a taste for. Cauliflower has been a part of my menus as far back as I can remember: simply steamed with a drizzle of olive oil, pureed into a soup as a low-calorie thickener or roasted in a hot oven to a crisp golden brown.
Whether it’s roasted, pureed or stir-fried, in soups, sauces or on its own, cauliflower is the “it” food of the moment.
Goodbye, kale. You’ll now be eating cauliflower in place of mashed potatoes or rice and in place of popped corn.
Here are some of my favorite ways to prepare cauliflower and incorporate it into your cooking.
One of the many ways to enjoy this inexpensive (about $2 a pound) and readily available vegetable is to roast it. The higher heat helps caramelize cauliflower and brings out its sweetness.
It stays firm when roasted, unlike other vegetables, and tends to absorb the olive oil and seasonings, which gives this neutralflavored vegetable a deliciously nutty flavor.
It can be served at room tem- continued on