Interesting new things are on the horizon with food. Have you heard about all the interesting food modification that can be done with Cauliflower? Let’s explore this often overlooked edible flower.
Almost all cauliflower grown in the United States comes from Salinas Valley, CA and is grown between December and March. In addition to the traditional white cauliflower there is also a Cheddar and Purple version as well.
-The cheddar color of orange is a reflection of the higher beta-carotene content like that in carrots. The taste is described as milder, sweeter and creamer than the white cauliflower.
-The purple color is from the antioxidant group which is also found in red cabbage. Interesting the inside of the floret is white and it is known for a mild, sweeter and nuttier taste. www.caff.org
Roasted Cauliflower Recipe (from Simply Recipes)
1 head cauliflower (try Purple or Cheddar)
2-3 cloves of garlic, peeled and minced
Salt and Pepper
Preheat oven to 400 F. Cut cauliflower into florets and put in a single layer on an oven
proof baking dish. Toss with garlic, lemon, oil, salt and pepper. Place in oven for 25-30
minutes until lightly brown. Remove from oven and sprinkle with parmesan cheese.
Roasted Cauliflower Mashed Potatoes
Serves 6: serving size 2/3 cup
1 pound chopped peeled baking potato
1 pound cauliflower florets
½ cup warm 2% milk
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
Boil potato 15 minutes or until tender. Drain; mash. Coat cauliflower florets with cooking spray; roast at 400 degrees for 15 minutes or until browned. Place cauliflower in a food processor (use blender or hand mixer); process until smooth. Fold cauliflower into potatoes. Add milk, butter, salt, and pepper; stir well.
Nutritional Information: Calories: 122, Fat: 4.7g, Saturated Fat: 2.8g, Sodium: 185mg, Carbohydrates: less than 10g
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Blog provided by: Elise Klopfenstein RD, LD