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Here in the Northeast United States, the growing season for vegetables and fruits is coming to an end.
Some vegetables, though, continue to be harvested. Still available at local farmers’ markets are cauliflower, broccoli, Brussels sprouts, leeks, parsnips, collard greens and some salad…
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I think it’s fair to say that cauliflower was nearly forgotten—the lone vegetable left on the veggie platter after all others have been eaten or hidden under a blanket of cheese sauce. But cauliflower has recently been rediscovered as a skinny “starch” and is making a comeback on the menus of family-style restaurants and high-brow eateries alike as an alternative to the higher-carb potato. Read More »
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You know all those "eat
this, not that" lists that are supposed to give you great
substitutions for your high-fat favorites? I want to like those
lists but what actually happens is I eat this; then when my craving
is none too quelled, I eat that, too. That's a lot of those.
Knowing...
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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... Read More »
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