About Cauliflower

I’m a new lover of cauliflower. In the past, it was something I just picked off a crudite platter at a party when I was trying to get a few extra veggies into my diet. I didn’t dislike it, but I wasn’t a big fan. All it took was a few good recipes to change my mind.

My friend Susan loves cauliflower. She calls it “the invincible veggie.” Mix it with anything and it takes on the flavor of the dish while giving you a hearty boost of nutrients.

Cauliflower is a member of the cruciferous family of vegetables, in good company with the likes of broccoli, cabbage and kale. These vegetables contain phytonutrients that help the liver’s detoxifying process. A cup of cooked cauliflower has about 90 percent of your daily recommend allowance of vitamin C. It is also a good source of fiber, vitamin B, manganese and omega-3 fatty acids. One study claimed that eating cauliflower once a week could lower the risk of advanced prostate cancer by 52 percent. We can all manage one serving a week, can’t we?

It must have been a good year for cauliflower, because the farm stands are full of it. Grab a few extra heads. I chop and freeze what I don’t cook right away.