When prepared right, cauliflower makes a healthier substitute for mashed potatoes. Cauliflower is part of the cruciferous family; these vegetables are known for their high concentration of sulfur compounds which support the liver’s ability to neutralize toxins. And all the vegetables in the cruciferous family, like broccoli, kale, have compounds that may prevent cancer.
Cauliflower is also a heart healthy vegetable. It contains high levels of folic acid and B6 which help keep homocysteine levels from rising. Elevated Homocysteine levels are associated with heart disease. Cauliflower is also a good source of fiber which helps keep cholesterol levels in normal range.
Very low in calories. Just about 30 calories for a cup full.
Make sure you choose a head of cauliflower that is free of brown spots. It should look creamy white. The florets should not be separated, but compacted tightly together. You can eat cauliflower raw by mixing in salads, or include in a vegetable tray for dipping. The key to cooking it is to do it quickly. It should be slightly crunchy when you serve it. You can sauté florets with vegetable chicken broth with some lemon juice and garlic. Sauté for 5-7 minutes. Sprinkle with some cheese. Here’s my recipe:
1 head fresh cauliflower (about 1 ½ lbs)
1 Tbs butter
1/4 cup half & half
1/4 tsp sea salt
1/8 tsp Fresh ground pepper
1/2 tsp minced garlic (optional)
1. Steam Cauliflower until tender in steamer (15-20 minutes)
2. In a food processor (or blender if you dont have a food processor)
blend all ingredients until smooth like mashed potatoes
3. Serve immediately