Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. When roasted, it’s great for tossing into bowls, curries, and soups. Serve raw with dip or add to a salad. It’s also diverse enough to be included as a creamy addition to alfredo sauce, the base of a pizza crust, and can even be made into bite-size tots or “biscuits.” Here’s a few recipes to start you off cooking with the ever versatile vegetable.
Crunchy Vegetable Salad
Traditional West African meals are not served in courses. Some families borrow a French custom and start meals with a plate of crudités--crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines light mayonnaise and cocktail sauce.