Tuesday, January 15, 2013

Calling All Cauliflower!

You may have heard that you should only eat fruits and vegetables with deep, dark colors, i.e. "eat a rainbow", but please don't let that good advice steer you away from several white vegetables like cauliflower (also onions, garlic, fennel, and I am sure there are more), a delicious and healthy member of the large Brassica vegetable family.

Here are five great-sounding recipes from the New York Times using cauliflower in dishes inspired by Sicilian cuisine and its aromatic spices. I want to try them all (tonight!), but I think I will start with the one without a recipe per se, which is sliced cauliflower, tossed with olive oil and a little salt and then roasted, as described in the introduction to this article.

Sicilian Pasta With Cauliflower: Raisins or currants and saffron introduce a sweet element into the savory and salty mix.

Baked Ziti With Cauliflower: A delicious baked macaroni dish that has a lot more going for it nutritionally than mac and cheese.

Cauliflower and Tuna Salad: Tuna adds a new element to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil.

Tunisian Style Baked Cauliflower Frittata: A lighter and simpler version of an authentic Tunisian frittata.

Sicilian Cauliflower and Black Olive Gratin: A simple gratin that is traditionally made with green cauliflower, but is equally delicious with the easier-to-obtain white variety.

Which one will you try first? Of course, any one of them could also incorporate some kale, too! 
Where kale is more than decoration on my plate!
Diana Dyer, MS, RD

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