CAULIFLOWER FTW! Don’t worry, it’s not an alien vegetable. It’s also called Romanesco broccoli. The head of the cauliflower is actually a form of undeveloped flower. The flower is You can actually eat the stems and leaves of protected by thick leaves – if exposed to cauliflower in addition to the undeveloped sunlight, they become inedible! flowers we usually eat– these parts have a stronger flavor like collard greens. Before farmers harvest cauliflower, they blanch it by covering the head with leaves as NUTRITION it matures. If the cauliflower isn’t blanched, the Cauliflower is a nutritional powerhouse! One heads become yellow or green. These cup of raw cauliflower provides 77% of your cauliflowers are still good, but most people daily Vitamin C needs, 20% of your Vitamin K, prefer white cauliflower. Purple varieties don’t 14% of your folate, and 11% of your Vitamin need to be blanched. B6. Not to mention good amounts of potassium and manganese.
The healthiest preparation method for cauliflower (and broccoli) is to eat them raw, as cooking can break down nutrients.
Steaming is best after that, but you can also microwave, boil, sauté, roast, puree, and grill. One green variety of cauliflower called Try it as cheesy cauliflower tots! broccoflower grows in a fractal pattern.
super fancy roasted cauliflower florets
1 head cauliflower Preheat oven to 425°F
1 sliced medium onion Cut cauliflower head into florets; toss on a large rimmed 4 thyme sprigs baking sheet with onion, thyme, garlic, olive oil, salt and pepper. 4 unpeeled garlic cloves Roast, tossing occasionally, until 3 tablespoons olive oil almost tender, 35-40 minutes. Kosher salt Sprinkle with 1/2 cup grated Parmesan, toss to combine, and Freshly ground black pepper roast until cauliflower is tender, 10-12 minutes longer. 1/2 cup grated Parmesan Adapted from Bon Appétit, Parmesan Roasted Cauliflower
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