December 03, 20101 Comment

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.

One response to “Cauliflower”

  1. Patsy Thalman says:

    Greetings from CH. We served your delicious butternut squash soup at the family T’giving gathering. A chorus of YUM’s went round the room. Enjoyed by all! Thank you for creating such a great website. We have a lovely weekly market here with fresh produce from local growers. We now have a list of great recipes (and inspiration) in hand when we do our weekly shopping. Kudos!

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