Eat the Rainbow
The most common cauliflower variety is white, but there are also purple, orange, and green cultivars, which are often available at farmers’ markets. Each type offers fiber, B vitamins, and antioxidants. Purple cauliflower gets its hue from anthocyanins, an antioxidant also present in blueberries, eggplant, and purple potatoes. Orange cauliflower, like carrots, is high in beta carotene, while green “brocco-flower” (a broccoli-cauliflower hybrid) is high in vitamin C.
Shop and Store
Choose cauliflower with densely packed florets and fresh, green leaves; avoid heads that have yellowing, wilted leaves or florets with brown spots. Purple, green, and orange cauliflower should be uniform in color. Many grocery stores sell heads of cauliflower that are tightly wrapped in cellophane; remove the packaging before storing, because it can trap moisture and promote rot. Store in a loosely sealed plastic bag in the refrigerator for up to a week.
Swap It In
Cauliflower’s mild flavor and versatile texture make it a star substitute for ingredients like rice and flour; because it’s low in carbohydrates, it’s a great option for people with certain dietary restrictions. Try our cauliflower pizza crust at “The New Pizza Party” or check out Michelle Tam’s recipe for cauliflower rice. Cauliflower is also delicious when treated like potatoes, as in our Cauliflower-Manchego Gratin.
Let It Shine
Cauliflower can do so much more than just stand in for other beloved foods. Our Creamy Cauliflower Soup recipe allows the veggie to take center stage. Like most crucifers, cauliflower also shines when simply roasted in a hot oven with olive oil, salt, and pepper, which gives it a slightly nutty, caramelized flavor. Want a spicier appetizer? Try our Korean-Style Cauliflower.
This article originally appeared as “Cauliflower” in the March 2022 issue of Experience Life.
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