Cool Cauliflower

CauliflowerEat Cauliflower in the winter-it’s a good nutritious cruciferous vegetable. It is a low- calorie, low-carb, high fiber vegetable and can be a great substitute for potatoes, rice or even pasta.
Besides looking cool, colored cauliflower is actually more nutritious because the pigments are powerful antioxidants and anti-cancer agents,
Cauliflower actually comes in four colors: white, orange, purple, and green. White cauliflower, of course, is the original version. Purple, orange, and green cauliflowers haven’t been genetically engineered but they are natural mutants of white cauliflower. Orange cauliflower contains high levels of beta-carotene, the precursor to vitamin A. Purple cauliflower contains anthocyanin, a healthful antioxidant responsible for the purple color of cabbage and red onions, among other foods. Green cauliflower, also called broccoflower, apparently comes in several varieties, some of which could be mutants of cauliflower that produce chlorophyll or a hybrid between cauliflower and broccoli (they’re both members of the same species).
Cauliflower cooks fast and is a very versatile vegetable which can be used in soups, salads and main dishes. It can be steamed, sautéed or roasted.
I make a delicious béchamel sauce with pureed white cauliflower which has a beautiful creamy texture.

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