Though previously relegated to the realm of boring, tasteless side-dish, cauliflower has recently made a huge comeback –and rightly so. You can now find it prominently featured on many a menu in the best of restaurants. Cauliflower definitely has the ability to shine as the star of its own dish and, even when it is served up as a side, it packs a powerful punch of taste and nutrition in a huge variety of recipes. Gone are the days of forcing down bites of bland, steamed florets so your mom will let you have dessert. If you give it a chance, and cook it right (think creamy soups, spicy curries, and roasted ’til golden brown), you just might discover that boring, old cauliflower is your new favsie.
Besides being tasty and versatile, cauliflower is also extremely nutritious. Along with its cousins broccoli, kale, and brussels sprouts, cauliflower belongs to the cruciferous family of veggies and are some of the healthiest foods on the planet. Cauliflower contains a huge amount of vitamin C and is also a great source of vitamins K and B6, fiber, magnesium, phosphorus, folate, and potassium among many other nutrients. Not to mention, the numerous phytonutrients found in cauliflower have been shown to slow the growth of tumors. It even ranks among the top foods on the ANDI score. The ANDI (or Aggregate Nutrient Density Index, for those of you who are wondering) measures the health benefits of foods in relation to their caloric content.
Cauliflower is also an excellent substitute food for those with food intolerances or, conversely, those of us who are far too in love with glutenous goodies. You can use cauliflower as a substitute for mashed potatoes, rice, even pizza dough –the possibilities are endless. So, if you’ve decided to jump on the cauliflower train and serve up some cruciferous goodness tonight, check out the video below for an unbelievably tasty (and super simple) recipe. In Davina’s video tutorial below, she’ll show you how to make a quick, easy, nutritious and delicious dish in which cauliflower shines as the main ingredient. Golden brown and crispy, drizzled in olive oil, covered in cheese, with a kick of lemon juice for a bit of bite –I dare you not to like it.
1. Break off any leaves on you head of cauliflower.
2. Using a large knife, slice the cauliflower in half.
3. Slice off the florets from around the inner core of the cauliflower, and place them all in a large bowl. Try to make your pieces as uniform in size as possible, so they cook evenly.
4. Drizzle olive oil over the florets (be generous!).
5. Add the salt, pepper, and lemon juice to the bowl, as well.
6. Using a microplane, grate some lemon zest and add that too, if you’d like.
7. Place the florets on a cookie sheet.
8. Roast in an 425° over for 15 minutes.
9. Remove the cauliflower from the over and sprinkle a “crap ton” of cheese on top.
10. Place the cauliflower back into the over and let is cook for another 5-10 minutes.
11. Once the cauliflower is done cooking, you can add more lemon juice or fresh herbs on top, and enjoy!
Let us know what you think of this yummy recipe, and if you have any other go-to cauliflower favorites. Also, did you guys know cauliflower comes in orange and purple?? This veggie cannot be stopped!
Lauren is a New York based actor/singer/writer. She is a graduate of the American Repertory Theater/Moscow Art Theater School Institute for Advanced Theater Training at Harvard University as well as the College of the Holy Cross. She’s a fan of beer, pasta, and academic establishments with unnecessarily long titles. Find her on stage, or online– she’s there often.