Cauliflower

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes".

If it's been a while since you've given it a try, make it a point to give it another chance soon. When picking out a head of cauliflower, look for a firm feel with no brown or soft yellow spots. If it's surrounded by green leaves it's likely to be especially fresh.

Nutrition
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fibre and protein. It has a high content (20% or more of the Daily Value "DV") of vitamin C and moderate levels
(10-19% DV) of several B vitamins and vitamin K.


Here's some recipes that I've tried and my family loves...

Cauliflower Mash with Ricotta and Roasted Garlic
Ingredients

2 large garlic cloves

1.3kg head of cauliflower, cut into florets

2 Tbsp. butter

¼ C ricotta cheese (full fat)

Chopped chives, for garnish

Olive oil

Sea salt and black pepper

Instructions

Preheat the oven to 200 degrees C.

Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.

Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.

Cook the cauliflower florets in salted water for
8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.

Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches like I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.

Garnish with chopped chives and serve warm.