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Cauliflower’s a vegetable that’s hard to categorize. Is it a soup ingredient? A salad fixing? A potato substitute? A mellower-flavored cousin of cabbage?
“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)