The Superfood of 2014: Cauliflower
New Year’s Resolution chatter may have diverted your attention from an important announcement: kale is so last year. At the top of all annual foodie forecasts is a victory for an unexpected underdog. Step aside kale, 2014 is a job for cauliflower.
Cauliflower is finally receiving some much needed appreciation. Though it looks like broccoli’s creepy cousin, it’s packed with fiber, vitamin, minerals, and cancer-fighting qualities. Cauliflower falls under the “cruciferous vegetable” category, thus being chock-full of glucosinolates, a chemical being studied for anticancer effects. The National Cancer Institute believes this and other present chemicals protect from DNA damage, help disable carcinogens, deter tumor blood vessel formation, and have antiviral effects. 
The diversity of cauliflower adds to its value. Cauliflower can be mashed like potatoes, roasted, or steamed. It can give your comfort food a healthy makeover, being pureed to thicken alfredo sauce, mac and cheese, soup, and even grinded into grain-free breadsticks or pizza crust.
With cauliflower, the possibilities and benefits are endless. Try out this recipe for “Cauliflower Bread Sticks,” and see for yourself!
P.S. It’s in season! Cauliflower peaks from mid-December to mid-April. 
Cauliflower Bread Sticks 
- 1 large head of cauliflower
- 2 clove garlic, grated or minced
- 2 large eggs, lightly beaten
- 4 oz. low fat mozzarella cheese
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 450 degrees.
- Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft.
- Place the cauliflower into a food processor and blend until it’s a mashed potato texture.
- In a medium bowl, stir together cauliflower, eggs, cheese, and seasonings.
- Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick).
- Bake at 450 degrees for 20-25 minutes or until the top starts to brown.
- Add additional cheese to the top.
- Posted by holx-admin
- On May 15, 2014