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.
Steamed Brussels Sprouts and Cauliflower with Walnuts
This quick and versatile side dish is good with roasts or chicken. A serving boasts nearly one-fourth of daily fiber needs while the walnuts add a dose of heart-healthy unsaturated fat.