Broccoli, kale, cabbage, and cauliflower are cruciferous vegetables, originally named for the four equal-sized flower petals that formed a cross-shape. Brussels sprouts, mustard greens, watercress, and arugula also belong to this family of plants. But in addition to their interesting label, they’re incredibly nutritious, with high amounts of Vitamin A, C, and K, folic acid, and fiber. They also have surprising amounts of protein and omega-3 fats.
And it’s such a versatile vegetable that can be enjoyed in many ways. I like raw cauliflower, but I love it cooked. Steam it and season it with a little salt, pepper, and butter, or a few spoonfuls of pesto. Make a soup with some onions, chicken stock, a potato for body, and spices. Or for a quick and delicious version, use the Crispy CauliFlowers recipe from Easy Weekly Meals for Moms on the Go. Roasting with a little olive oil, salt, and pepper makes for a crispy yet tender treat that’s just a little bit sweet.
Of course, this is my favorite cauliflower recipe, by you may want to cross your t’s and dot your i’s by trying them all!