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Tag Archives: cauliflower

  • Dinner Tonight: Cauliflower Crust Pizza

    by Paula Gallagher | January 9, 2018

    cauliflower-crust-pizza_aYou know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It's no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.

    As a member of the Brassica family, along with broccoli and kale, cauliflower also delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. Read more

  • Dinner Tonight: Cauliflower Mac and Cheese

    by Paula Gallagher | January 18, 2016

    cauliflowerNutritionists will tell you that your diet should be colorful! The brighter the color, the deeper the hue, the more nutrients a fruit or vegetable will have, and therefore it will be better for you. Cauliflower does not follow this rule. This pale member of the brassica family (think broccoli and Brussels sprouts) contains vitamins C, E, and K, carotenoids, fiber, and a variety of minerals. And although the creamy white version of this cruciferous vegetable is what you are probably most familiar with, it also comes in purple and green, adding even more nutritional oomph to this already nutrient-dense vegetable.

    Cauliflower is also very versatile. Steamed, stewed, roasted, made into “rice,” used as a pizza crust, baked, blended into a creamy cream-less soup, or mashed, its mild taste and light color make it easy to hide.

    This version of mac and cheese is an easy way to bring up the nutritional value of this traditional dish. And it's great for those picky eaters. Read more

  • Dinner Tonight: Crispy Baked Cauliflower

    by Paula Gallagher | December 2, 2014

    cauliflowerCauliflower (along with cabbage and broccoli, to name a couple others) belong to the Brassicaceae family, which literally translates to “cabbage” in Latin. Also referred to as cruciferous vegetables, they are a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fiber. They also contain a group of chemicals called glucosinolates, which studies have shown could reduce the risk of certain cancers. Funny enough, these same glucosinolates are also responsible for the sulphuric odor and bitter taste that cause many to shy away from these beneficial vegetables.

    However, this recipe involves baking the cauliflower, bringing out a very rich toasty flavor. This a is a great side dish to any meal. Crispy baked cauliflower is delicious, as well as nutritious!

    Crispy Baked Cauliflower 

    • 1 head of cauliflower, cut into florets
    • 3 Tbsp  extra-virgin olive oil, divided
    • 1/4 tsp sea salt
    • 2 garlic cloves, thinly sliced
    • 1 to 2 Tbsp capers
    • 1/2 cup panko bread crumbs
    • 1/4 cup raisins
    • 1/4 cup toasted pine nuts
    • 1 lemon

    Read more

  • Fight the Flu with Veggies

    by Paula Gallagher | November 23, 2011

    A study in the journal Cell has found that eating broccoli, cauliflower and cabbage can boost the immune system and help you fight off everyday bacteria and viruses.

    Lab mice who skipped their veggies for 3 weeks suffered an 80% drop in the total number of protective immune cells.

    So, along with these tips, adding a serving or two of veggies to your daily diet may be a good idea for the whole family.

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