Lowly cauliflower has been elevated to "hot veggie" status, thanks to the low-carb craze. With a mere 5 grams carbohydrate per cup (versus the 31 grams in potatoes), cauliflower has become the go-to vegetable for chefs and low-carb cooks who want the creamy mouthfeel of potatoes without as many carbs. Plus, this white wonder boasts a mere 29 calories per cup and is rich in vitamin C, vitamin K, folate and fiber.
I recently lived with 4 roommates-one was a passionate cauliflower devotee, like me, and the other 3 were equally as passionate about their dislike for it. When the 3 cauliflower-haters saw that I was making Balsamic & Parmesan Roasted Cauliflower for dinner one night, you would've thought I was roasting cow dung. But they always tried at least one bite of everything I cooked. And that one bite of roasted cauliflower brought them over to the other side.
You can rediscover cauliflower, too, in side dishes, salads and as part of flavorful stews and main dishes. Try it in EatingWell's Creamy Cauliflower Puree, where it produces the creamy texture of mashed potatoes. Crunchy raw florets grace Creamy Chopped Cauliflower Salad, while a lightened cheese sauce tops Skillet Cauliflower Gratin.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.