If cauliflower doesn't make at least a weekly appearance on your dinner plate, consider giving at a second chance. While it may not be anybody's favorite vegetable, its health benefits are second to none: It's a cancer-fighting cruciferous powerhouse that's low in calories, high in fiber, and extraordinarily high in vitamins (especially Vitamin C) and minerals. And if you can't get very excited over a pile of boring white shrubs with your dinner, here are a few ways to sneak it in.
1) Place raw florets in a food processor and pulse slowly until you have small, rice-sized pieces. (You see where I'm going with this already, don't you?) After that, you can either saute it in a little olive oil, white wine, or chicken broth, or cook it in the microwave for a minute or two until it's tender. Then, just pretend it's rice!
2) Microwave, steam, or boil florets until tender, and chop them into small chunks. Then use them just as you would potatoes in your favorite potato salad recipe. The texture will be the same, and it's doubtful that anyone will notice the difference.
3) Finally, here's the original fake-out recipe: Microwave, steam, or boil florets until tender, then process them in your food processor with a little skim milk or chicken broth (plus garlic, mustard, or whatever you prefer) until they're the consistency of mashed potatoes. Voila! Faux-tatoes! (Okay, yes, I made up that ridiculous word, but it is cute, isn't it?)
Enjoy!
2 comments:
Here's my favorite cauliflower recipe -- break into pieces, sprinkle with olive oil and pinches of curry, mix, spread out on baking sheet and bake at 350 for about 45 min to an hour. This recipe is best for winter, when you don't mind turning on the oven!
But I didn't know all the health benefits of this white veggie-- thanks, Marilyn!
Laura, thanks for reminding me how much I love curried cauliflower. I was so intent on including all the fake-out cauliflower recipes I could think of that I neglected to include any regular ones!
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