But in 2014, blogs everywhere are declaring kale is so last year. CAULIFLOWER is the new kale according to Christine Couvelier, executive chef and global culinary trendologist.
- It’s versatile: it can be grilled, broiled, steamed and mashed. It can be cooked whole or sliced into steaks. It can also be sliced into florets. And…it comes in COLORS!
- It’s nutritious: it is very high in Vitamin C.
- It’s healthy: Anti-inflammatory, antioxidant, heart healthy, digestive aid, etc.
When you purchase white cauliflower, it should be perfectly white. Also, if it is well covered with leaves, it tends to be fresher. When you get it home, put it in a plastic or paper bag, stem side down. It should last about a week.
If you are looking for new recipes to try, here’s one with cauliflower steaks.
This recipe is excellent for several reasons. It’s relatively quick and easy. It has great flavor. And the health benefits cover everything from controlling blood sugar and pressure, aiding in the prevention of cancer, killing bacteria, decreasing cholesterol and increasing iron levels.
Other suggestions for cauliflower:
- blended into soups such as the potato soup we featured a few months ago.
- steamed and pureed to be served as a replacement for mashed potatoes
- pickled and served as a side dish
- steamed and chopped finely before blending in with macaroni and cheese
One of my favorite ways is using it in kitchen sink soup. I take whatever leftover vegetables I have in the fridge, saute them in EVOO with some garlic and onions, add a large can of pureed tomatoes (low-sodium) and some chicken or vegetable stock. Once the vegetables are tender, I add about a handful of pasta noodles.
Start thinking of all the ways you can work cauliflower into your current menu of meals.