August 27, 2015
Cauliflower is a versatile vegetable that takes on many different flavors and pairs well with meats and fish. Now is the perfect time to pick up some fresh cauliflower at your local farmer’s market or grocery store because its peak season is right around the corner.
How to Cook: You can roast, steam, mash or even toss cauliflower in soup.
How to Pick: Look for cauliflower that is firm, has tight florets and no brown spots.
Varieties: White is the most common color, but there are also orange, green and purple varieties.
Health Benefits: Low in calories and packed with nutrients, cauliflower has a high amount of antioxidants, vitamin C, potassium, folate and fiber.
Roasted Cauliflower (Serves 4)
Since cauliflower soaks up flavors so well, roasting cauliflower is the perfect vehicle to turn picky eaters into vegetable fans with garlic and parmesan cheese. This quick and easy side dish will pair perfectly with any meal.
*Tip: If the sheer mass of a cauliflower and how to cut it up seems a bit intimidating, check out this short video on how to cut and core a cauliflower.
1 Head of cauliflower
3 gloves garlic minced
½ tsp Italian seasoning
½ tsp thyme or 1 tbsp of fresh thyme
¼ tsp salt
1/8 tsp pepper
½ cup of parmesan cheese
¼ cup of course bread crumbs
Cauliflower contributes to a healthy balanced diet that reduces the risk of cancer and other diseases. Learn more about preventing cancer through eating a healthy diet at Preventcancer.org.