Research has shown that eating cauliflower can help prevent cancer. According to the World’s Healthiest Foods, 1 cup of raw cauliflower packs 85 percent of your daily value of vitamin C, along with other beneficial vitamins and minerals.
But if you’re not careful during preparation, you could end up with a plate of waterlogged, flavorless florets — not the most appetizing way to entice your palate to eat more of it.
To steam the vegetable, fill a pot with a quarter inch of water, add florets, cover and cook on high for three minutes for a crisp finish.
To bring out cauliflower’s nuttier, earthier taste, try toasting it. Just a touch of olive oil, lemon juice, herbs and Parmesan cheese creates a savory side dish.
3 cups cauliflower
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons shredded Parmesan cheese
Salt, pepper, herbs to taste
1. Preheat oven to 425 degrees.
2. Chop cauliflower in 1 1/2 to 2 inch pieces and add to a medium size bowl.
3. Drizzle olive oil, lemon juice, cheese, seasonings and stir.
4. Line a cookie sheet with a piece of parchment paper and spoon the cauliflower onto the pan.
5. Roast for 15 to 20 minutes or until the cauliflower starts to brown.
Nutrition information (Serves 3): 73 calories, 5 grams fat, 6 grams carbohydrates (3 grams fiber) and 3 grams protein.