FALL 2010. CAULIFLOWER. 12.03.10
Nutrition-savvy folk will tell you that brightly colored vegetables and fruits pack the most nutrients. I am not a nutritionist, but I know that one exception to the rule is cauliflower. Though it lacks the chlorophyll-induced bold colors of its cruciferous cousins broccoli and kale, it has respectable cancer-fighting, immune-boosting powers. Over the past few weeks, I’ve included a few cauliflower recipes and there are just a couple more to enjoy this week. They are basic but solid.
Did you know that when roasted, kale becomes the consistency of a chip? I didn’t know that either until I tried it recently. Even my perpetually hunger-striking toddler gobbled them up, saying “I love them” while shoveling in one after another. And that’s the last thing he ate. Too bad that was three weeks ago. I guess I’d better get to work discovering the next vegetable that can be converted into a junk-food like state yet still retain its superior nutritional profile.