Light and Healthy Vegetables

Light and Healthy Vegetables

White vegetables and grains have the unfortunate reputation that they’re lacking in vitamins, minerals, and overall basic nutrition. Not true! Today’s blog subject is one of my favorite white vegetables: the noble cauliflower. Cauliflower is virtually fat free, low in calories and loaded with phytonutrients. Like its close relative broccoli, cauliflower is also a cruciferous vegetable, which means it contains strong cancer fighting nutrients.

One reason I like cauliflower so much is that it has a sweet, mild flavor and great texture. It’s great in stirfries, mashed, added to soups, or steamed and browned in olive oil. And, if you’re having a hard time getting your children to try vegetables, try mixing steamed cauliflower into cooked potatoes before mashing or make a dairy-free rich and creamy soup using puréed cauliflower topped with toasted almonds. I’ve found that heart healthy nuts added nutrient rich, mildly flavored cauliflower are a winning combination for most children.

2 comments
Jane McLemee
Jane McLemee

I just watched your program for the first time & the recipe sounds so good! However, I have never heard of tempeh nor have I ever seen it in our supermarkets here. What is it & where would it be located in the stores? I enjoyed the program today very much. Thank you, Jane McLemee

R
R

I like to roast cauliflower (starting with a whole head, broken or cut into pieces) in a covered casserole dish with lots of onion and fresh garlic and some olive oil to moisten. I use a slow oven of about 250 and cook for over an hour. When cooking it fills the kitchen with wonderful smells. When done the cauliflower is soft and no longer bright white, almost an almond color. So good!

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