Cauliflower Flavorless But Good
Posted by terrepruitt on March 23, 2016
Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google. It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few. It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory. And scientist are linking chronic inflammation with a whole list of diseases and ailments. So, I am all for foods that will help with inflammation. Although, I am not really a fan of cauliflower. I don’t grab it off of a veggie tray at potlucks. I don’t put it on my plate when it is offered as a cooked side. I am not a fan. Because I am not a fan I do want to try the myriad of recipes that include it and make it the star. Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower. I will get to some of those one of these days. But first a little about cauliflower.
To me it is pretty tasteless. It has no flavor really. Not that I can remember . . . but then again I can’t remember the last time I ate just cauliflower. I have cooked it and used it in this yummy stuffed portobello recipe. It is one of those vegetables that can add substance but not really flavor. That is probably why it goes so well as the base for some many things . . . you can make it taste like anything because it tastes like nothing.
But in addition to it being an anti-inflammatory it has a very low Glycemic Index. The GI as you may know affects our blood sugar so food low on the index help with keeping the blood sugar level even. Also, it is high in vitamin C, giving you 75% of the DV% in a cup. It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3. Also fiber, potassium, and protein.
It also comes in different colors. There is white, orange, and purple. There is green cauliflower with the normal shape and the Romanesco Broccoli or Italian cauliflower kind. I’ve had that before. I roasted it (surprise!) and it was kind of sweet. The texture was odd.
Recently my friend posted something about cauliflower on Facebook. She had recently made a recipe that she had to explain to her child. It got me curious and I ended up making it . . . hence the post on cauliflower. I am in love with this recipe and it has cauliflower in it. It is a really yummy way to eat cauliflower. But I will save the recipe for another post.
For now you can tell me: Do you like cauliflower? How do you eat it? Do you eat it raw? Do you cook it? How? Have you tried any of those recipes like the cauliflower pizza crust?