Part 2: One Dynamite White Food

Part 2: One Dynamite White Food

If you missed last week’s health tip, I exposed some white foods that are not alright to eat regularly. (You can find this posting on my website among the archived Monday Morning Health Tips).

Today I want to shine the spotlight on a powerful white food that’s not just alright to eat…it’s DYN-O-MITE! What exactly is this wonder food? Cauliflower. I know what you’re probably thinking: Cauliflower doesn’t seem so spectacular. It looks like an albino form of broccoli, smells funny when you cook it, and its flavor is lackluster, right?

Before you jump to conclusions, would you give me a chance to change your mind about this underappreciated vegetable? First of all, what cauliflower lacks in color, it makes up for in nutritional punch. The beauty of this vegetable is that it is packed with cancer-fighting phytonutrients. In addition, it has anti-inflammatory and detoxifying properties and offers both cardiac and digestive support.

Now if we could just make this pale veggie more appetizing…

The quickest way I’ve found to achieve this is to toss cut up cauliflower florets in extra virgin olive oil, sea salt and pepper. Spread them out on a baking pan and roast for 30 minutes at 350˚F, or until fork tender. Roasted cauliflower has a caramelized sweetness to it that you’ll find surprisingly wonderful!

Here’s another recipe with a spicier kick that’s a favorite with my family:

Cut up a small head of cauliflower into florets. Dip them in an egg wash, and then roll them in a mixture of 1 c. Italian grating cheese (I like Locatelli Romano), 1 tsp. cumin powder, and ¼ tsp of cayenne pepper. Spray a baking sheet with olive oil and spread out the florets so they are not touching each other. Spray the top side of the florets with olive oil and bake them at 350˚F for 30 minutes. Crispy, spicy cauliflower goodness will emerge from your oven—Okay, I’m getting hungry just writing about this!