As we browsed the Farmers’ Market tables over the weekend it was clear that Fall had arrived (see: gorgeous apples, endless amounts of squash & pumpkins). One vegetable, that doesn’t make frequent appearances in this kitchen, caught my eye. It seems to me this flower is too often compared to its green counterpart (broccoli), and subsequently written off as colorless and boring.
Is that just me?
Before two weeks ago, I honestly can’t remember the last time I bought, or cooked with, cauliflower. It’s part of the cruciferous vegetable family – joined by broccoli, kale, brussel sprouts, cabbage, etc – so you know it’s full of the good stuff.
What was I missing? Why did I ignore it? What do the farmers know, that I don’t?
As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants. But its antioxidant support extends far beyond the conventional nutrients into the realm of phytonutrients. Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower’s key antioxidant phytonutrients.
As an excellent source of vitamin K and a very good source of omega-3 fatty acids (in the form of alpha-linolenic acid, or ALA), cauliflower provides us with two hallmark anti-inflammatory nutrients.
Calories: ~30 per 1 cup (steamed/boiled).
Buying Tips: When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Heads that are surrounded by many thick green leaves are better protected and will be fresher.
Source: World’s Healthiest Foods.
Thanks to recipe browsing over at Daily Garnish, this flower-powerhouse did recently visit our kitchen and play host to a delicious pasta bake. Thanks to the Farmers Market on U Street, I now know Fall is the season for cauliflower.
Thanks to a quick Google Reader search, I have a long list of other ways to explore this flower’s taste range. Here are a few I’m bookmarking:
Broccoli & Cauliflower Asian Dressing Salad – Choosing Raw
Basmati Rice Casserole – Eat Well with Janel
Simple Creamy Potato Soup – The Edible Perspective
Are you a fan of cauliflower?
Or do you skip over “white” vegetables sometimes, too?
What’s the most creative way you’ve diced and dined with it?