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Cauliflower, while often thought of as a white version of a broccoli plant, is actually its own vegetable with its own unique flavors, textures and health benefits. It is a cruciferous vegetable from the same family as broccoli—Bassica Oleracea, which also includes Brussels sprouts, kale, collard greens and cabbage—but cauliflower is distinguished from the rest of its family with its unique texture, color and flavor.
Cauliflower has a faintly bitter, milky and sweet flavor that can either be consumed raw or cooked. It is often used in soups and stews as it holds up well when cooked, remaining dense. It also tends to absorb the flavors of the foods around it, and it will take on the characteristics of the ingredients it’s cooked with. Cauliflower can also be steamed, roasted, boiled, fried, steamed, or even eaten raw.
When choosing a cauliflower plant for cooking, look for a full head with bright white, clear, unspotted buds and thick, full, springy green leaves. Most common varieties of cauliflower are white, but there are some unique varieties that are light green, orange and even purple. These colorful versions of the plant can be prepared and eaten in exactly the same way as traditional, white cauliflower.
Cauliflower contains many important nutrients that have antioxidant properties, meaning they help lower the risk of oxidative stress within the cells of our bodies. Cauliflower is gaining popularity as a substitute for starchy foods like potatoes and rice. It can be prepared as a thick mash that has a similar texture and quality to mashed potatoes, and many health advocates are making the switch to cauliflower mash for the health benefits.
In This Recipe Book You’ll Find:
-Tasty Whole Wheat Cauliflower Pancakes
-Curried Cauliflower
-Cauliflower Carrot Cake Mufins
-Low Carb Cauliflower Hash Browns
-Cauliflower Pasta
-3 Cheese Cauliflower Macaroni and Cheese
-Mashed Cauliflower
-Healthy Smoothie for Kids
-Cauliflower and Arugula Soup
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-And Much, Much More…
