Sunday, October 28, 2012

Cauliflower: Unfairly Maligned

For some reason, cauliflower gets little respect from people. (The exception being a bunch of true cauliflower fans in Margaretville, NY.) Perhaps they ate it only after it was steamed too long and then plopped onto a plate, anemic-looking and sweating profusely. Whatever the reason, it's time to take a second look.

Cauliflower, which Mark Twain once described as "nothing but cabbage with a college education," really is  related to cabbage, as well as to broccoli, brussel sprouts, and other healthful foods. It's relatively bland and is the perfect vehicle for other flavors, including cheese and garlic. It's tasty both raw and cooked, which is why it so often appears on platter of veggies and dip. Furthermore, it's loaded with nutrients and low on calories.

The simplest way to cook cauliflower is to break it into pieces and just to toss it in a bowl with a TBSP of olive oil, 2-3 minced cloves of garlic, salt and pepper, and the juice of a lemon. Then place on a baking sheet and roast it in a hot oven for about 30 minutes. Pour it into a bowl and sprinkle liberally with parmesan cheese.

I'll return to cauliflower in later posts, because it's good in a variety of ways, including soups, salads, and curries. In the meantime, I just wanted to put in a good word for this underrated food.

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