Hey Cauliflower Lovers,
I’ll bet you didn’t know that aside from tasting good and being so versatile, cauliflower loves you back.
- Cauliflower has to fight hard to get your attention, unless you buy this kind.
- It just doesn’t have the sex appeal that broccoli has, and it’s not a trend setter like kale, but it’s gaining ground.
- But, it’s always been around and is easily found everywhere.
- Cauliflower is versatile and healthy. It also keeps for a fairly long time in your fridge.
- Cauliflower is white, almost bland looking and it can’t tell you it contains sulforaphane, which has been now to kill cancer stem cells.
I’m no doctor or scientist, but every article I read about cauliflower has boasted these health beneifits of cauliflower.
- Cauliflower is anti-inflammatory, the biggest buzz word around, because this is connected our immune system and so many diseases.
- Cauliflower has choline, which boosts brain health.
- Cauliflower contains properties that aid digestion.
- Cauliflower is high in antioxidants.
These are all good reasons to consider cauliflower a super food and for a home cook like me, I want to add something to the superfood category. Cauliflower is easy to prepare and versatile.
I have been making cauliflower for a very long time, and just stumbled on this little idea for lunch last week. It fits that low-carb thing that I try to adhere to at least when I’m not out in restaurants gorging on pork belly pop tarts. (that’s true).
So tell me, do you have an extra good cauliflower recipe. Please leave link in the comments. I’m sure to come visit you.
The Cooking Process for Cauliflower Parmesan
This is the healthy version. You could bread, fry and top with sauce and cheese and have old school cauliflower parmesan (similar to eggplant parmesan), and I might just come back with that recipe.
This the easier, friendlier version, perfect for lunch or a side dish. If you want a vegan version of this, try cauliflower steaks.
Cauliflower Parmesan and the Benefits of Cauliflower
- 1 head caulflower
- 1 tablespoon olive oil
- 1 pint grape tomatoes
- 8 ounces mozzarella cheese
- 1/4 cup parmesan cheese
- Slice cauliflower into 1 inch steaks. Remove all core and stem.
- Brush with olive oil.
- Roast at 400 degrees F for 10 minutes.
- Top with tomatoes. mozzarella cheese.
- Roast for 10 more minutes.
- Garnish with parmesan cheese and fresh basil.
- Season with salt and Pepper.
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You might take a look at all the cauliflower recipes here at Spinach Tiger.
Special Note to my Readers: I will be posting 30 days in a row. Please hang with me. If it’s too much for your mailbox, you don’t have to open them all, but I hope you do. This is one of the ways I challenge myself to get better in the kitchen and bring you the best tested recipes possible!