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It may seem like a boring, ordinary veggie, but cauliflower has extraordinary flavor and it’s pretty cheap at your farmers’ market right now. Don’t let your family complain it’s too bland — jazzed up it can be a real winner.
Cauliflower is a relative of broccoli, kale and kohlrabi. Sure, we all recognize that white head above, but don’t be surprised if you find varieties in different colors like yellow, green or purple (and they’re just as delicious as the white kind). It’s an excellent source of vitamin C and fiber, and also contains antioxidants and biotin, a B-vitamin that gives us healthy hair, skin and nails.
Most folks stick to adding cauliflower to fresh salads or cut up on a veggie platter, but preparing an irresistible cauliflower dish couldn’t be simpler. The easiest? Roasted cauliflower (and it tastes just divine). All you have to do is chop up and toss some pieces with olive oil, salt and pepper. Then roast them in a 400-degree oven for 15 to 20 minutes until golden and tender.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more