My husband loves raw cauliflower. When he was growing up his mother used to give it to him for a snack. This was probably the beginning of his love affair with the vegetable. I do not buy cauliflower often and am not sure why. The white color may be a turn-off.
However, I have fixed cauliflower in cheese sauce, with Italian bread crumbs on the top. I have also fixed cauliflower casserole with shrimp, a surprisingly delicious combination. In my area of the country salad bars rarely have cauliflower, a shame because it has many health benefits.
The Nutrition Data website says this vegetable contains thiamin, Riboflavin, Niacin, Magnesium, Phosphorous, Vitamins C, K, and B6, Folate, Panothenic Acid, Potassium, and Manganese. It is also a source of fiber.
Some restaurants, including steak houses, are serving mashed cauliflower instead of potatoes. Milk or olive oil is added to the cooked cauliflower after it hs been mashed. According to the Whole foods Market website, a five-ounce serving of mashed cauliflower with olive oil has 110 calories, 9 grams of fat, 1 gram of saturated fat, no cholesterol, 8 grams of carbohydrate, and 3 grams of protein. The salt content depends on how much you add.
Cauliflower can be roasted, added to stir-fry dishes, and goes well with curry. The Recipe tips website has posted a recipe for baked cauliflower and penne in spicy tomato-cheese sauce. I have not tried the recipe yey but it sounds like the best of both worlds -- vegetable and pasta. The more I learn about cauliflower the more intrigued I become. Now this underestimated vegetable is at the top of my grocery list.
Kids may be more apt to try cauliflower in this colorful, crunchy salad. Make sure the cauliflower is fresh. Do not buy it if there are brown spots or wilted leaves on the bottom. Serve the salad immediately after tossing.
2 cups raw cauliflower, thinly sliced
1 red pepper, seeded and sliced into strips
3 green onions (white and green parts), chopped
1/3 cup sliced black olives
2-3 cups torn Romaine lettuce
1 teaspoon Dijon mustard
4 tablespoons extra light olive oil
4 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper to taste
Freshly shaved Parmesan cheese
Combine vegetables and lettuce in a large salad bowl. In a glass measuring cup combine Dijon mustard, olive oil, rice vinegar, honey, salt, and pepper. Whisk well, drizzle over salad, toss and garnish with shaved Parmesan cheese. Makes 8 servings.
Copyright 2010 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for decades. Before she became a health and wellness writer she was a food writer for a local magazine. Hodgson is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.
Centering Corporation has published her 26th book. "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Hodgson is a monthly columnist for "Caregiving in America" magazine. Please visit her website and learn more about this busy author and grandmother.
Avocado Oils