Another way to prepare this cancer preventing, white fluffy cloud, cruciferous, Brassicaceae family vegetable. So versatile. It can be mashed like potato, crumbled like breadcrumbs, made into flat-bread, pizza bases, stir fried, steamed in florets or baked whole. There are so many ways to serve cauliflower. Here is my popular party cauliflower recipe, Low Calorie Crunchy Cauliflower.
This dish combines the subtle flavors of wine, lemon and garlic with a crunchy outer layer and soft inner flesh.
Health Benefits of Cauliflower
Cauliflower is in the same plant family as broccoli, kale, cabbage and collards. Studies link diets containing cauliflower to cancer prevention, specifically breast and prostate cancer. Cauliflower contains antioxidants, phytonutrients, is an excellent source of vitamin C, K, manganese and omega 3’s (for cardio-vascular support). They are also high in fiber, so they help your digestion. Such a healthy addition to any diet.
Adapted from Bon Appetit Magasine
- 2 Cups Dry White Wine
- ⅓ Cup Olive Oil
- 1 Tbs Lemon Juice
- 3 Cloves Garlic - Whole
- 2 Tbs Butter
- 1 Tbs Crushed Red Pepper Flakes
- 1 Bay Leaf
- 1 Tbs Honey
- 1 Not-Chick'n Stock Cube (or chicken for not vegetarians)
- Freshly Ground Sea Salt and Pepper
- 3 Cups Water
- 1 Large Organic Cauliflower - Leaves Removed
- Olive oil for Roasting
- Boil ingredients in a large covered pot until cauliflower is soft, 15-20 minutes. Drain cauliflower.
- Place cauliflower on a baking tray, sprinkle with Olive oil, and Roast at 475F for 20 minutes.
- Keep the stock in a mason jar in the fridge and use it to make a soup or sauce.