Just when you’ve learned how to make kale chips, cauliflower is coming out of the closet as the hot new vegetable in 2014. And why not? The versatile florets can be mashed, grilled, broiled or cut in steaks and barbecued, served on its own or in salad or tossed with herbs, vinegars and oils. And for gluten-free lovers, cauliflower is now made into pizza crusts.
A cup of cooked florets offers only 30 calories, plus 2 grams of fiber. It’s also a good source of vitamin C, especially if you eat it raw or cook it for short periods of time. And don’t let the pale colour of cauliflower fool you – it’s packed full of plant compounds that can help protect you against diseases.
Its versatility makes it an ideal vegetable. Here are a few ways to use this hot, new vegetable:
- CauliRice: Use it as a substitute for rice and mashed potatoes. Pulse the florets in a food processor, or grate in a blender until it forms tiny pieces the size of rice grains. Then, steam, microwave, or saute the cauliflower until it is tender-crisp.
- Roasted Cauliflower: Arrange bite-sized florets on a baking sheet and mist with oil spray. Season with salt and pepper and bake in a 450 degree oven for about 20 minutes, turning the florets once halfway through.
Or try this recipe using Tofutti Better than Cream Cheese:
Whipped Cauliflower and White Beans with Fresh Veggies
1 head cauliflower cut into pieces
1 can small white beans
1/4 cup vegetable broth
1/2 cup Tofutti Better Than Cream Cheese
Salt, pepper, crushed red pepper flakes to taste
Steam cauliflower until fork tender. Remove from heat and drain liquid from pan. In blender, place cauliflower, white beans and Tofutti Better Than Cream Cheese. Puree until smooth. Add vegetable broth if the mixture is too thick. Transfer back to pan, heat and season to taste.