Last week’s organic vegetable share from the Maya Papaya CSA contained one of our favorite veggies, but also one of the most perplexing of ingredients – Cauliflower! Of course, we’ve all had it raw with dip and boiled it along with our broccoli, but what else can we use it for?
This week’s Maya Papaya vegetable share included:
- Lettuce
- Scalions
- Cucumbers
- Parsley
- Garlic
- Cauliflower
Why cook with cauliflower?
We all know it’s healthy, but what makes cauliflower so great for us? It’s a member of the cruciferous vegetable family (along with cabbage), which is known for its high level of sulfur compounds. These compounds help your liver fight toxic substances increasing the levels of detoxifying enzymes that your body is able to produce. Cauliflower is also a great source of folic acid, which promotes a healthy functioning heart and digestive system and it has as much Vitamin C as an orange!
So the next time you have one too many glasses of wine, reach for cauliflower to help you get back to speed!
How should I cook cauliflower?
To maximize the health benefits of cauliflower, avoid over cooking it. It’s nutrient level is highest when cauliflower is cooked al dente. Here’s a great recipe to get you started!
Recipe: Roasted Garlic Cauliflower
Ingredients
- 1 head Organic cauliflower, separated into florets
- 1 Tbls Finely Chopped Parsley
- 2 Tbls Minced Garlic
- 3 Tbls Olive Oil
- 1/3 cup Fresh grated Parmesan Cheese (substitute crumbled blue cheese for a more robust flavor)
- Salt & Pepper
Preheat your oven to 450 degrees Fahrenheit. Once you’ve separated your cauliflower florets, toss them with the olive oil, garlic, salt and pepper until fully coated. Place coated cauliflower into a casserole dish and bake for 25 minutes, making sure to stir it halfway through. Delicious alongside chicken, fish, or all by itself!
What’s your favorite way to prepare cauliflower?