Great White

standard August 12, 2014 Leave a response

Eating a plant-based diet has really opened my eyes (and taste buds!) to new foods over the years. And new uses for foods. I have always liked vegetables, but I eat way more of them now that I know more ways to prepare them instead of just roasting or steaming them.

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Cauliflower is one of those new-found wonder-foods that can be made into almost anything. I first discovered the resourcefulness of this veggie from the husband’s paleo dishes. I was suddenly mashing, ricing, pureeing it into whatever carb-rich food it was replacing in a recipe. It was one of those vegetables I unconsciously avoided because it was white. I’ve always associated white foods with no nutritional value. Cauliflower (and potatoes) are one of the few foods that are an exception to this way of thinking.

Cauliflower has a whopping 11 g of protein in one medium head. (And people wonder where vegans get their protein!) Cauliflower is also high in vitamin B6, calcium, magnesium, and vitamin C. It’s a terrific source of fiber, folate, potassium, and manganese. 1 cup clocks in at only 25 calories, making it a pretty nutrient dense food. Not too shabby for a white vegetable.


Looking for new ways to try cauliflower? Check out these creative ways to enjoy this great white vegetable:

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