"Cauliflower can do anything you want it to," says chef Eric Tucker of San Francisco's Millennium restaurant. Tucker's favorite way to cook cauliflower defies categorization as well: rather than steaming or roasting the vegetable, he likes to sear it over high heat. "It caramelizes the sugars closest to the skin, and it's just a wonderful flavor," Tucker explains. Read on for more recipes that showcase the many uses of one-of-a-kind cauliflower.
1/2 cup cooked cauliflower contains:
28 mg vitamin C
88 mg potassium
27 mcg folate
1 g fiber
Scientists at the University of Pennsylvania School of Medicine showed that thiocyanate, an antioxidant found in cauliflower and broccoli florets, can protect the body's cells from inflammation-related damage. Research suggests that getting enough thiocyanate in your diet may reduce the risk of certain conditions, including cardiovascular disease, neuro-degeneration, and diabetes.
Marinated Cauliflower Salad (pictured)