Cauliflower is not a veggie that creates great excitement when it appears at the dinner table. I think that when I was growing up my mother would drown it in cheese sauce as that was the only way my sisters and I would eat it. The reality of it was that was the only way she knew how to cook it.
I love finding ways of making veggie recipes appealing and to create change. I don't have alot of time to prepare meals-the recipe has to be quick, easy and most importantly nutritious. In addition to cooking cauliflower and mashing it with Parmesan (think mashed potato alternative), the following is a great tasting cauliflower recipe.
One 2 1/2-pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
4 lemon wedges, for serving
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature
Benefits of Cauliflower:
Low in calories (1/2 cup=15 calories)-After citrus fruits, cauliflower is the next best natural source of vitamin C. It's also an important warrior in the continuous battle our bodies wage against infection. Cauliflower is also notable for its fiber, folic acid, and potassium.