Kim McCorquodale RD, CSO
North Star Lodge
I find it interesting when different vegetables become the latest and greatest thing, the “food of the week” so to speak. You would have to live under a rock lately to not see all the many ways to eat cauliflower. No longer the spurned veggie because it’s only white and not “colorful.” Cauliflower has arrived on the vegetable social scene with a vengeance!
When I checked the brochure The Cancer Fighters in your Food (available from the American Institute for Cancer Research), I read that cauliflower provides the phytochemicals sulforaphane and lutein, like many other cruciferous veggies do. Sulforaphane belongs in the Isothiocyanate phytochemical family, and the possible actions and benefits of these include:
- Antioxidant activity
- Blocking tumor growth
- Apotosis- causing cancer cells to die and
- Inhibiting inflammation
All good things for sure! Check out their web site to order reliable information and access tons of fabulous, healthy recipes.
Back to our favorite white cruciferous veggie – I have always enjoyed lightly steaming cauliflower and eating it with just a touch of parmesan cheese sprinkled on top. Or raw in salads, especially subbing in for broccoli on occasion. But, to get your juices flowing, check out just a few of the recipes creative people have come up with.
Cauliflower pizza crust– apparently this is very good, although I have to admit I haven’t tried it yet.
Low-carb cauliflower recipes, such as tortillas, poppers, cheesy tots, and even chocolate brownies!
Parmesan Roasted Cauliflower– a fancy version of what I’ve done for a long time.
So, have fun and try some of these- and please let us know what you think J