Cauliflower is one of the amazing anti-cancer vegetables in the cruciferous family. It’s kissin’ cousin is broccoli, and many people turn to the green giant over the white one that I always told my mom I’d never eat because “it looks like a brain”.
I did warm up to the idea of eating “the brain vegetable” when I was in my teens, although it was only if I could slather it with Ranch Dressing. All these years later, who would have thought I would ditch the Ranch and take to eating it for the health benefits AND the taste?
The Health Benefits of Cauliflower
Cauliflower is loaded with vitamin C (one serving contains almost 80% of the recommended daily allowance). It’s also filled with vitamin K, vitamin B6, folate, niacin, thiamin, riboflavin, magnesium, phosphorus, potassium, and manganese, not to mention fiber! Studies also show it has cancer-inhibitive properties.
The Glycemic Index of cauliflower is between 0 and 15, making it a low-glycemic food, meaning it takes a longer time to raise our blood sugar levels. That is good news for anyone watching their weight or sugar intake. To put that in perspective, a potato has a GI of 85 and pure sugar, which is straight glucose, is a whopping 100.
If you want to give this super easy recipe a try, make it tonight and see if you fall in love with the vegetable you, too, probably thought looked like a brain in your younger days.
This alternative “mashed potato” has no cream, no butter (but go ahead and put some on it when serving if you want!), but still tastes great! There are tons of cauliflower mash recipes all over the internet, but this particular one was originally seen on the Fixate Cooking Show with Autumn Calabrese.
Cauliflower Fun Fact
Fun fact: White is the most common variety, but it can also be purchased in green, orange, purple, yellow, and brown. I actually have no idea if those taste any different. It took me this long just to like the white one!
Have you tried an interesting cauliflower recipe lately? What color do you prefer?
- 1 (2-lb.) cauliflower, cut into small florets, discard stem
- 4 tsp. olive oil
- 1 tsp. sea salt
- ¼ tsp. granulated garlic (optional)
- 2 Tbsp. low-sodium organic vegetable broth
- Preheat oven to 400° F.
- Wash cauliflower and pat dry.
- Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.
- Season with salt and garlic.
- Bake, stirring halfway through, for 40 to 45 minutes, or until tender.
- Place in food processor; add vegetable broth. Pulse until smooth.
1 GREEN • ½TSP