The Mayo Clinic calls cauliflower a Nutrition Superstar for many reasons, but it is its high content of both vitamins C and K that make is especially wonderful in fighting eye disease and blindness.
It is also low in both fat and cholesterol, so it is wonderful for any diet.
Coupled with the versatility it offers in ways to produce it; it’s no wonder cauliflower has been around for 2500 years and recipes especially from Italy and Turkey show how important it has always been in that part of the world.
In the United States, California and Arizona lead in the production of cauliflower but it is available year-round throughout the country.
An unusual way to prepare cauliflower is mashed.
Try this recipe for Mashed Cauliflower.
1 head generally will feed around 4 people.
Cut head into florets,
Recipe:
1 tablespoon olive oil
2 cloves garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
Salt and freshly ground black pepper as desired. (Or try lemon pepper.)
Bring water to boil in a saucepan with a steamer insert; fill with water just below the bottom of the steamer and bring to a boil; add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in skillet over medium heat, add garlic, cooking and stirring until softened, for about 2 minutes. Remove from heat.
Transfer 1/2 of cooked cauliflower to a food processor; cover and blend on high. Add remaining cauliflower a little at a time, until vegetables are creamy. Blend in cooked garlic, Parmesan cheese and cream cheese, salt and pepper if desired.
