by Emily Lee in Healthy Recipes, October 15, 2015
by Sara Levine in Healthy Recipes, October 5, 2015
For most of us, raw cauliflower isn’t the thing that gets our hearts racing. But never mind crudites — it’s that time of year when we need ready-to-bake lasagnas on hand in the fridge, or simple, satisfying pasta recipes to whip up on a busy weeknight. As it turns out, there are plenty of clever ways to incorporate the tender, winter-white florets into the season’s most-time-honored comfort foods. You can even replace traditional mashed potatoes with mashed cauliflower, or try tossing the roasted florets in hot sauce for a lighter alternative to Buffalo chicken wings. Whether you’re preparing a hearty sit-down meal or a casual snack to enjoy at the next big tailgate, here are six ways to revamp classic comfort foods by giving them a healthy cauliflower twist.
Roasted Cauliflower Lasagna (pictured at top)
When we’re talking comfort food, lasagna is one of the first dishes to come to mind. Beef, although classic, doesn’t need to be a part of the equation — especially if you’re looking to cut fat from your diet. In Food Network Kitchen’s healthy take, cauliflower is the star. The tender florets are not only blended into the ricotta cheese filling for texture, but also roasted and used in place of the traditional meatballs or sausage.
by Andrea Strong in Chefs and Restaurants, Dining Out, March 4, 2015
We’re now officially a couple of weeks into fall, and pumpkins are everywhere — stacked up outside grocery stores and in pumpkin-spice everything. But there’s a lot more fall produce you should be excited about. Here are some of the season’s best assets, plus ideas for incorporating them into healthy fall meals. Read more
by Andrea Strong in Chefs and Restaurants, Dining Out, January 14, 2015
Tabbouleh — the classic Middle Eastern cracked wheat bulgur salad with lemon and parsley — has gotten a brilliant makeover at Boulud Sud, Daniel Boulud’s elegant Upper West Side restaurant, featuring the lush flavors of the Mediterranean. Chef Travis Swikard’s duo of tabbouleh features a riot of flavors that includes mint, cilantro, jalapeno and za’atar, as well as dried barberries, figs, apricots, walnuts and pomegranate seeds. To accommodate gluten-free diners, Chef Swikard doesn’t use the classic bulgur in his recipe; instead he pulses blanched cauliflower until it’s the texture of couscous and uses that as the tabbouleh’s base. “We have a lot of gluten-free diners here, and I wanted to do something fresh with lots of textures,” he said.
by Abigail Libers in Healthy Recipes, September 21, 2014
When Chef Brad Farmerie opened Public in New York City’s hip Nolita neighborhood in 2003, fresh from a stint at London’s Providores, he was already taking chances with dishes like grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish. Don’t knock it till you’ve tried it. The dish is like sunshine on a cold, gray day. It became a signature and it is a perfect example of his gift — marrying unorthodox ingredients with layers of contrasting textures and a riot of flavors. It put him on the map as a serious player among New York City’s culinary consigliere.
by Sally Wadyka in Cookbooks, April 21, 2014
Yeah, you could be sad that summer is on it way out. But you could also be happy that fall is on its way — and brimming with tasty options.
Braised Collard Greens and Butternut Squash
Take a break from kale and cook up some collards, the Southern staple that happens to be a nutritional powerhouse. Sweet butternut squash tempers the bitterness of the greens while freshly grated ginger adds a surprising burst of flavor. Read more
by Healthy Eats in Healthy Recipes, November 4, 2013
A longtime filmmaker and environmental activist (she produced the Academy Award–winning documentary An Inconvenient Truth), Laurie David is now on a crusade to change the way America eats. A lofty goal, for sure, but after revamping the way her own family approached food, she’s primed to share her practical yet sly spin on healthier home cooking (sample recipe: Roasted Cauliflower “Popcorn”). A few years back, she coauthored The Family Dinner: Great Ways to Connect with Your Kids One Meal at a Time, cookbook that combined recipes with advice on how to establish a regular and semi-sane dinner routine. She’s now followed that up with her new book, The Family Cooks: 100+ Recipes to Get Your Family Craving Food That’s Simple, Tasty, and Incredibly Good for You, out this week. David also tackles the issue of childhood obesity in her new documentary, Fed Up, co-produced with Katie Couric and slated for release on May 9th.
by Dana Angelo White in Healthy Recipes, March 9, 2013
You’ve had it roasted, sure, or maybe you’ve whipped it into soup. But cauliflower turns out to be capable of more–much more. The pale cousin of broccoli has some impressive hidden talents. Here are five surprising things you can do with cauliflower.
by Dana Angelo White in In Season, September 22, 2010
Everyone’s buzzing about cauliflower these days. It’s simple, tasty and apparently very trendy; we love that this cruciferous veggie is getting a chance to shine!
Low in calories (25 per cup) but high in nutrients (fiber and vitamins C, K and B6), cauliflower also boasts various antioxidants, including those that may help prevent certain types of cancer.
Cauliflower is unique because has the ability to morph into many different forms. When it’s mashed, pureed, roasted or boiled – the texture and flavor completely change.
White is the most widely available variety, but you may also be able to find green, purple and orange versions at your local famers’ market.
Mahi Mahi With Cauliflower
Sicilian Cauliflower Pasta
No-Bake Macaroni and Cheese
by Dana Angelo White in Farmers' Market Finds, Healthy Recipes, July 7, 2009
In the same botanical group as cabbage, bok choy and broccoli, cauliflower is the “red-headed step-child” of the cruciferous family. There’s more to this under-appreciated veggie than meets the eye.
Learn more about cauliflower »
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.
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