2014 was clearly the year of the Brussels Sprouts. They were on every menu and were the vegetable du jour. But the tides have turned and cauliflower is the new hero vegetable, and for good reason, the health benefits are amazing. For only 30 calories a cup, you should be eating it all the time.
Cauliflower is an excellent source of vitamin C. In fact, one serving provides 77% of the RDA of this immune boosting vitamin. It is also a delicious source of vitamin K, folate, pantothenic acid, and vitamin B6. Cauliflower is also a terrific source of fiber and is free of starch, making it an excellent low-carb veggie. It is a very good source of choline, a B vitamin known for its role in brain development, omega-3 fatty acids, and biotin. Last, but certainly not least, cauliflower contains sulforaphane, a sulfur compound that has been shown to kill cancer stem cells, and slowing tumor growth. I think those are some solid reasons to jump on the cauliflower band wagon, if you haven’t already.
For those of you that aren’t eating cauliflower regularly, fear not, I have an easy and delicious recipe just for you.
Aside from cauliflower, everything else should be on hand at your house: extra virgin olive oil, balsamic vinegar and parmesan.
1.Preheat oven to 400 degrees.
3. Drizzle the cauliflower with olive oil. (I put the chopped cauliflower in a bag and drizzle the oil into the bag, then shake it). Lay the lightly oiled cauliflower in a single layer on a baking sheet.
Bottom line: Cauliflower is the go to vegetable of 2015. Don’t miss out on the trend of the season. And, seriously, this thing can be made into anything. Pizza crust – check. Fried Rice – check. “Alfredo” sauce – check.