I know. “Best” and “cauliflower” in the same sentence seems like a sad joke. What could be more bland in colour and taste? Hmmmn. Not much. But, as I am learning, that may not be such a bad thing. That sounds like heresy coming from a spicy island girl, but, if you are willing to go on this ride with me, you will soon nod your head in lick your lips in agreement. Since our mantra is to cook seasonally and celebrate nature’s perfect cyclical timing, we have been using a lot of winter vegetables. Winter is the season for cruciferous veggies: cauliflower, broccoli, cabbage, chinese(Nappa) cabbage, Brussels sprouts, kale, bok choy, kohlrabi, collard greens, arugula(rocket), mustard greens, rutabaga, radish, daikon, wasabi and watercress. And man can we tell! First of all, they have never looked better and bigger and the prices have never been cheaper! But did you know that these are every bit as good for you as your Mama used to tell you right before you had to finish them to get some ice-cream?
According to WebMD.com,
Various components in cruciferous vegetables have been linked to lower cancer risks. Some have shown the ability to stop the growth of cancer cells for tumors in the breast, uterine lining (endometrium), lung, colon, liver, and cervix, according to the American Institute for Cancer Research. And studies that track the diets of people over time have found that diets high in cruciferous vegetables are linked to lower rates of prostate cancer.
So… having bored you with the science, let me entice your palate with some good ideas to incorporate a little winter bliss in your cooking. Here’s to cauliflower!
MaryAnn says
Hi! I would like to see a recipe that you use for cauliflower 🙂 I have only made it in a vegetable curry and deep-fried. 🙂
chefandsteward says
MaryAnn, as soon as I can get the chef to give it to me, I will email it to you. You have to promise to come back and tell us how you liked it though 🙂 Thanks for coming and please continue to do so!