The Versatility of Cauliflower

It has been hailed as the “new kale” of 2015. The newest super vegetable for the year is: cauliflower. Once a subtle and easily forgotten vegetable, cauliflower has made its way to the forefront of all nutrition and health conscious sites. I enjoy eating it as much as the next person but still I am wondering, why has cauliflower become so popular?

Nutritional Benefits

Cauliflower is sought after for its versatility, nutritional value, delicious taste and ease to work with. There are numerous ways to go about cooking it which all allow you to enjoy its antioxidant properties and anti-inflammatory benefits.

In terms of nutrition, cauliflower is loaded with a variety of vitamins, omega-3 fatty acids and fiber. It is good for your liver, digestive system and has been known to improve your cardiovascular health.

The Ultimate Transformer

I think cauliflower’s most rewarding factor is its versatility. Cauliflower can be boiled, baked, grilled, sautéed, fried or even used as a gluten-free substitute. Because it has a high water content, it can easily absorb the flavors of whatever it is cooked with, making it a heartier and delicious substitute. For vegetarians and meat-eaters alike, it can feel like a protein and satisfy in the same way a meat or fish can. In addition, when breaded and fried or baked, cauliflower takes on the characteristics of chicken, but with more health benefits and less calories. I have also seen a lot of recipes which mash and blend it so it can be used as a substitute for bread as a crust or a less starchy option than mashed potatoes.

Many restaurants have begun incorporating cauliflower into their menus as both main and side dishes. I suggest giving it a try in lieu of a less nutritional option.

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