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!