Move over, brocolli. Cauliflower is having its moment. Rich in vitamin C, potassium and manganese, cauliflower provides a huge dose of cancer preventing antioxidants, has anti inflammatory properties and is a great source of fiber. All at a very low calorie count, so what’s not to love? From the same cruciferous family as cabbage and brocolli, cauliflower is just not as popular in the average person’s diet, including mine. This is a white food that is a nutritious power house. It is time to show it some love and perhaps more creativity in preparing it, to make it, um, sexy?
Which brings me to this recipe for roasting the whole head of cauliflower after drenching it in a spicy yogurt-lime marinade. I discovered the recipe on Town and Country Gardening blog last week, originally published by PureWow and before that in The Telegraph newspaper. I was intrigued and motivated….a head of cauliflower was just sitting unloved in our fridge, as it usually does. We buy it with good intention then it just sits and sits and sits. The recipe was easy to prepare, gave the cauliflower a nice reddish brown crust, and the final product made a spectacular presentation, for a vegetable, anyway. Wish I could report that I converted a whole family to the benefits of cauliflower by seducing them with this recipe. It looks like I’ll be having cauliflower all week!
For the recipe please visit:
I’m hoping to have converted one non-cauliflower lover to give this vegetable a second chance! Who knows, you just might fall in love, too.