This week, I would like to talk about one of my major dietary staples…Cauliflower.  I am a huge fan of cauliflower because it is incredibly healthy and versatile.  As a cruciferous vegetable, it contains a ton of vitamins and nutrients (protein, vitamin K, vitamin C, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese), cauliflower 2minerals, antioxidants, and phytochemicals.  It is a ‘Superfood’ that can help fight cancer, boost heart health, works as an anti-inflammatory, supports digestive health, and more!  You can buy it fresh or frozen almost anywhere produce is sold, and it is usually reasonably priced.  For example, I pay $2.49 for a 16 ounce frozen bag of organic cauliflower at my local grocery store. 

When you buy it, you should look for cauliflower that has rich white color and some greens attached by the stalk base if you’re buying it fresh.  You don’t want to see brown or black dots all over the florets.  If buying it frozen, be sure to purchase a brand that is just cauliflower, no added sauces, salts, or marinades.   

You can eat cauliflower in so many ways!  You can eat it raw, cooked in its floret form, or mashed into a mock-mashed-potato recipe.  You can turn it into ‘rice’ as I do in several recipes such as my cauliflower rice sushi or in the cauliflower-rice casserole; You can use it as a substitute in almost any rice based recipe.  It also works well in soups, providing creamy texture and thickening properties similar to dairy or potatoes.

I highly recommend adding cauliflower to your diet if you don’t already eat it.  Not only is it an incredibly nutritious vegetable, it also allows for numerous low carb substitutions as well as dietary substitutions for those of us with food allergies. cauliflower 1

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