Cauliflower

Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. Try it roasted or raw. 

When I took this photo above of a cauliflower head it reminded me of an artful creation I saw once at the Minneapolis Institute of Arts. 

Each year the Minneapolis Institute of Arts has a flower/plant show where artists use their creativity to replicate a floral arrangement to match a painting or sculpture.

Wherever you are on your health and wellness journey in the new year adding more vegetables to your diet is a good resolution.  

Roasted Cauliflower with Herbs and Parmesan

recipe adapted from Cooking Light November 2005

Cook's notes: Use any fresh herbs you have on hand for this roasted cauliflower dish. Dried herbs can be substituted. A combination of sage, chives and rosemary is another good herb combination for this recipe. 

Ingredients:

• 1 head cauliflower
• 2 TB olive oil
• 1 TB. fresh parsley or 1 tsp dried parsley
• 1 TB. fresh thyme or 1 tsp. dried thyme
• 1 TB. fresh tarragon or 1 tsp. dried tarragon
• 2 minced garlic cloves
• 1/4 cup Parmesan cheese
• 1 TB. lemon juice
• salt and pepper to taste

Directions:

• Preheat oven to 450 degrees and cover a rimmed baking sheet with parchment paper
• Cut cauliflower head into florets and place in a large bowl
• Toss cauliflower with olive oil, spices, lemon juice and minced garlic
• Place on parchment sheet, sprinkle with salt and pepper
• Roast uncovered 20-35 minutes or until tender and slightly browned, be sure to stir occasionally during roasting time 
• To serve grate Parmesan cheese over the top

Broccoli and Cauliflower Salad

this recipe was adapted from

www.hungrycouplenyc.com/2011/05/recipe-cauliflower-broccoli-salad.html

Ingredients:

• 3 cups broccoli florets and 3 cups cauliflower florets
• 1/4 cup low-fat mayonnaise or 1/4 cup light Caesar dressing
• 1/4 cup low fat sour cream
• 1/4 cup low fat buttermilk
• 1 TB fresh lemon juice
• 1/4 tsp. sugar 
• 2 TB. green onion minced
• 1 TB. dried chives or dill
• 1 TB. dried  parsley
• optional sunflower seeds or pine nuts 1/3 cup
• optional 1 cup thinly sliced radishes or grape tomatoes

Directions:

• Cut broccoli and cauliflower into bite sized pieces
• Mix rest of ingredients in a large bowl, add in broccoli and cauliflower 
• Season with salt and pepper, cover lightly and refrigerate several hours or overnight to meld flavors