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Eat Your Vegetables: Cauliflower

Mmmmm… cauliflower. It tastes yummy and packs a nutritional wallop. Whoop!

It’s got phytochemicals! Fiber! Vitamin C! And a high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer. (Cauliflower + Fight Gone Bad = suck it, prostate cancer!)

Fun fact: The fractal dimension of cauliflower is predicted at about 2.88.

It comes in varieties with adorable names:

  • Snowball
  • Super Snowball
  • Snow Crown
  • Mayflower
  • Candid Charm
  • Snow White
  • All the Year Round
  • Early Pearl
  • Igloo
  • Violetta Italia
  • Walcheren Winter

And it’s easy to cook, so you have no excuse.

 

Spiced Cauliflower

Ingredients:
1 head fresh or 10 oz. frozen
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/4 tsp black pepper

Directions:
Steam the cauliflower until tender, then toss with the spices. Spritz a non-stick pam with Pam spray and sautee the cauliflower ’til it’s a little brown and crispy.

Options:

  • Mix in a few tablespoons of low-fat Greek yogurt to make a quick faux curry.
  • Top with sliced black olives to add healthy fat.
  • Squeeze a wedge of fresh lemon over the top to make it a little piquant.

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3 Responses to “Eat Your Vegetables: Cauliflower”

  1. Becky says:

    One of my favorite ways to enjoy cauliflower is to cut it up in florets, toss it in EVOO, then salt and pepper (fresh cracked) and some red pepper flakes (to taste) and then throw it all on a foil-lined baking pan into the oven at 400 for about 20-25 minutes or until it starts to brown. Awesomely crispy on the bottom due to higher heat. It always turns out great, but do you think EVOO is ok to bake at this temp?

  2. Becky says:

    Oh, good idea! I think the coconut oil would maybe sweeten the taste a little, but not much, especially if I drizzle the EVOO on after it bakes. Who knows, it may taste even better. Thanks! (I read Mark Sisson too)

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