Unfortunately Cawliflower has a bad reputation. But, maybe this post will open your mind to the potential of cawliflower!

Cauliflower may not be the most beautiful vegetable to grace the table, but what it lacks in looks it more than makes up for in nutrition. Very low in fat and cholesterol, cauliflower is a good source of protein, fiber, and a slew of vitamins and minerals. In fact, ounce for ounce cauliflower has more vitamin C than a grapefruit! And like other crucifers—broccoli, Brussels sprouts, kale—cauliflower also contains powerful cancer-fighting nutrients.
Cauliflower's mild, slightly sweet taste works equally well with aromatics (turmeric, coriander, and curry blends) and strong-flavored ingredients (sharp Cheddar cheese, truffle oil). And while serving cauliflower raw in crudités and salads is an easy option, it's also versatile enough to bake, sauté, and purée. Our recipes show you how.




Cauliflower Fritters

This is a delicious way to prepare cauliflower. Similar to the taste of a potato pancake. Your kids will love them! Makes approx 24 fritters depending on size of cauliflower.





4 cups steamed cauliflower (roughly chopped)
2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano
1/4 cup parsley, finely chopped
1/4 cup hot water
salt and pepper
1/4 cup olive oil


In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

Makes 24 fritters.

Four-Cheese Pasta with Cauliflower



1 1/4 cups skim milk
2 tablespoons light cream cheese
1 1/2 tablespoons whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Dash of cayenne pepper (optional)
3/4 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan
1/2 teaspoon Dijon mustard
4 cups cooked whole-wheat spiral pasta
2 cups chopped cauliflower (about 1/2 a medium head), steamed
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preparation

In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.

Parmesan Cauliflower and Parsley Salad



For salad
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 oz white mushrooms, thinly sliced
5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)

For cauliflower
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10-oz) packages frozen cauliflower florets, thawed and patted dry
2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)
1/3 cup olive oil
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preparation

Marinate mushrooms for salad:
Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.
Panfry cauliflower:
Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Finish salad:
Add parsley and cauliflower to mushroom mixture, tossing to combine.

Enjoy!