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?
Terre Pruitt's Blog 
Morgan Mills said
I love cauliflower. I think it has a lovely taste and an even better texture :).
I’ve seen so many cauliflower recipes recently including cauliflower steaks and cauliflower buffalo wings. Haven’t tried either but I can’t wait!
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terrepruitt said
Really, it has a taste? Next time I have some (for a recipe), I will have to taste it. Whether it has a taste or not, it does a good job of taking on the flavors of whatever you add to it so I acts as a good “filler”.
Are the steaks and wings made out of cauliflower? Or just made WITH (as in addition to actual steak (beef) and chicken)?
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Morgan Mills said
Yeah definitely. I have cauliflower as is with my Sunday lunches and things like that :).
They’re made out of cauliflower. For example, the steaks are full cuts of cauliflower around 2cm think, and then flavoured and cooked as a steak.
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terrepruitt said
“As is”. Ha. Fruit and veggies, “as is”. Ha, ha, ha, ha. That just made me giggle!
Oh, so it is one of “THOSE” types of things where it is called something, but it really isn’t it. Like for vegetarians or vegans. I would be very disappointed to have a STEAK be a slice of cauliflower. I might not be so disappointed in a grilled slice of cauliflower, but just calling it a steak makes me not like it. So then, I guess the buffalo wings are just little cauliflower florets? Sigh . . . no wonder things are so confused and crazy now-a-days. Although whoever came up with buffalo wings? I haven’t ever seen a buffalo, but I KNOW they don’t have wings. 😉
Oh, and . . . yes, I did know what a fox really says: https://terrepruitt.com/2013/09/10/ylvis-is-correct/
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Morgan Mills said
I sometimes forget I’m not talking to close friends and family on here – that’s something I always grew up saying haha!
Yes it is! I’m a vegetarian so they’re perfect for me. And yep, the buffalo ‘wings’ are marinated and fried like chicken. They’re apparently beautiful.
I always think that! Buffalo wings are ridiculously named ha.
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terrepruitt said
It makes sense. You are eating the veggie as is! I like it.
I think vegetarian things should have vegetarian names. Steak is made of beef and well, Buffalo Wings . . . must have been the invention of someone that was high . . . 🙂 I should look that up . . . .
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Michele Moyer said
I don’t eat if very often and if I do I roast it with broccoli, but last week I made a cottage pie and substituted mashed cauliflower for the mashed potates – it was good and made the whole dish feel a bit lighter 🙂 Looking forward to seeing your yummy cauliflower recipe post!
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terrepruitt said
Ah! Yeah, that works. One of those ways to get the veggies in! Oh, I had not thought about you when I tried this recipe that is probably because I was too busy thinking about you when I made Red Beans and Rice. The thought of the new recipe kind of overlapped the whole Red Beans and Rice dinner . . . . I think you might like this up coming recipe. It is really good. I loved it. With every bite I loved it more. Poor hubby is gonna have to put up with it on the menu often!!!
Thanks for stopping by! XO
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