Cauliflower’s increasing popularity is quickly moving it into the number one spot for “SuperFood of 2018” . Cauliflower is a member of the cruciferous vegetable family and boasts many benefits including anticancer properties. It’s finally getting the attention it deserves and may be one of the most versatile foods. Cauliflower “steak” (as shown in the photo) is made by leaving the core intact and slicing the whole head of cauliflower into thick (about 1 inch) slices. Place the slices on a healthy nonstick baking sheet, drizzle with olive oil and worcestershire sauce (or vegan alternative), sprinkle with fresh cracked himalayan pink salt and black pepper and roast in oven at about 400 degrees to desired doneness. This recipe can be adjusted to your own personal preference, it’s very forgiving, simple and easy. You can also use roasted cauliflower to make “macaroni and cheese” or other pasta style dishes by simply breaking it up into small pieces and adding sauce of your choice. Cauliflower “rice” can be made by grating raw cauliflower into rice sized pieces and lightly sauteeing. Cauliflower “mashed potatoes” can be made by steaming cauliflower until soft then blending into a smooth consistency with ingredients of your choice such as milk, margarine, salt and pepper. There are many more recipes using cauliflower including gluten free pizza crust, vegan “alfredo” sauce and much more! And raw, whole cauliflower can last for a pretty long time in the refrigerator which makes it a great vegetable choice for those of us that are very busy and don’t have time to make it to the grocery store on a daily basis.
