Vegans, paleos, low carbers, Jainist lacto-vegetarians, and people who just really dig veggies all seem to be rallying around cauliflower these days. You’ll find the versatile, mild brassica plastered across any foodie Pinterest board, and Martha Rose Schulman is on a one-woman mission to re-create the canon of Italian cuisine with a lot more roasted florets. Like its cousins kale and brussels sprouts, cauliflower is having its moment.
Not only is it hip, but cauliflower is exceedingly healthy too. So why aren’t you eating it in absolutely everything?
First the facts: Cauliflower has five grams of carbohydrates per serving, about three times less than a white potato, and is chock-full of dietary fiber, vitamin C, vitamin K, vitamin B6, and potassium. It also has loads of vital phytonutrients and antioxidants such as beta-carotene, kaempferol, quercetin, rutin, and cinnamic acid.
Now the opinions: Cauliflower tastes great in a variety of dishes that span continents, cultures, and dietary restrictions. It has a mild, sweet, nutty flavor and an easily manipulated texture that allows for maximum culinary creativity. It works as well as a healthy substitute for guilty pleasures as it does in its bare-bones simplicity.
Here are nine ways to incorporate more cauliflower into your diet.
