Cauliflower should be showing its head this month. Its the food of the month for March. Cauliflower is available year round but hits its peak harvest season February through May. When you are shopping for cauliflower to roast, look for heads that are compact, white and firm. They should be about 6 to 8 inches in diameter. If a cauliflower has a coarse appearance, it may be too maturate and should be discarded. The cauliflower can be stored in the refrigerator for up to one week in a plastic bag but for optimal cooking, buy your cauliflower a day or two before you are using it.
Oxygen Magazine defined cauliflower this way: ” This flourishing veggie is often overlooked for more colorful options, but cauliflower contains an impressive array of antioxidants, vitamins, minerals and phytochemicals. Steamed and mashed cauliflower is a healthful stand-in for mashed potatoes, reducing the amount of starch and carbohydrates. Cauliflower is also excellent when drizzled with a little olive oil and salt and roasted in a 400 degree oven until tender.”
Cauliflower is pale in color but it doesn’t stand fair among the cruciferous family (Kale, Brussel Sprouts and broccoli). It is known for its anti-inflammatory compounds which help reduce the risk of chronic diseases and some cancers. It is a vegetable that is a good source of nutrients that help you stay well, including vitamin C, fiber, potassium and magnesium.
If you’re feeling a little pale this season, cozy up to a bowl of cauliflower and let it help you shine from the inside out!
Thanks to Oxygen Magazine for the spotlight of information about cauliflower!
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