Archives for March 2012

Cauliflower is staple vegetable in our house and I make it at least 1 – 2 times per week to take advantage of its high nutritional content (plus I love the taste of this recipe).  Cauliflower is a non-starchy, cruciferous vegetable that is high in Vitamin C, Vitamin K, folate, fiber, and anti-oxidants.

Keep reading for the recipe I personally make every week below!

How to Select and Store Cauliflower: Look for a clean, creamy white, compact cauliflower and try to avoid brown spotted or dull colored cauliflower.  Choose one that has many thick green leaves.  I like to pick up cauliflower at the local farmer’s market.  Store in a paper or plastic bag in the refrigerator for up to one week and store with stem side down to prevent moisture.  If you purchased pre-cut florets, use within two days for best freshness.  After cooking, try to eat within two to three days.

My FAVORITE Cauliflower Recipe:

Steamed Cauliflower with garlic and red pepper flakes

1 Head cauliflower
¼ Cup Extra Virgin Olive Oil
2 Large cloves garlic, minced or through a garlic press
1 Tablespoon anchovy paste
¼ Teaspoon red pepper flakes
2 Tablespoon fresh chopped parsley

1. Rinse and cut cauliflower into florets. Steam cauliflower until fork tender.

2. In a saute pan, put in olive oil, garlic, anchovy paste, and red pepper flakes and cook over medium for 1 minute, careful not to burn the garlic.

3. Add the cauliflower to the pan and with a wooded spoon, break up the cauliflower into little pieces a little bigger than peas.

4. Cook for 2 minutes and add fresh parsley when finished.  Remove from heat and check for seasoning. Add a little sea salt (to taste) and enjoy!

Thank you to Eileen and Paleo Simplified for this recipe.  This is one my mom used to make for us growing up and I could eat the whole bowl!

Please let us know if you make it and comment below!

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