This crisp, pickled cauliflower is packed with rich, spicy flavors. It’s a perfect appetizer or accompaniment to your sandwich plate.
Is there any better sight to a dietitian than seeing your family or dinner guests devour a huge plate of cauliflower? I think not. Even though we’re known to push as much color as possible onto each and every plate, cauliflower deserves a major pass on that rule. It is, after all, a member of the marvelous cruciferous or brassica family – rich in vitamins C, K, and folate, antioxidants, and cancer-fighting compounds. It’s the sulfur-containing phytochemicals, known as “glucosinolates” that give cauliflower (and it’s cousins broccoli, cabbage, and Brussels sprouts) its super powers – and it’s funky smell and bitter taste.
It’s worth eating cauliflower frequently, because its nutrients have benefits for our cardiovascular, digestive, and immune systems, and it’s been associated with a reduced risk of certain types of cancer. To cook it, give it a quick steam, or saute or roast it until it turns crispy and caramelizes. If you want to be trendy, make cauliflower rice: Break it into florets, and toss them (raw) into a food processor. Pulse it until the cauliflower breaks apart and resembles rice. You can use it in the same way you would white rice, without any of the carbs. If you want to get really creative, though, try this sunny, bright, and spicy recipe for pickled cauliflower.
I was inspired to create this recipe by an appetizer I ate last summer at a restaurant in Kauai. I loved their version so much I had to recreate it when I got home, and it’s become such a popular dish with friends and family in my house, I can’t keep enough of it on hand! It’s equally comfortable on a lunch plate next to a sandwich, tossed into a salad, or sitting along side some cheeses, crackers, and olives on an appetizer platter. Not only are you getting the goodness of cauliflower, but also, the extra anti-inflammatory and antioxidant punch from ginger and turmeric. The best bonus is that you can make a huge batch and it keeps for several weeks in the refrigerator. No excuses to not eat some cauliflower each day!
How do you like to eat cauliflower? Did you love it or hate it as a kid?