by Dana Angelo White in Food News & Trends, Healthy Recipes, April 8, 2017
by Alexandra Caspero in Healthy Recipes, October 23, 2016
Remember when “rice” was a just a noun? Nowadays it’s become a verb and an adjective to describe one of the hottest veggie trends around. These tiny chopped pieces of vegetables have found their ways into all kinds of recipes, and can offer a hefty dose of nutrients.
What started out as a new-fangled way to use cauliflower has evolved into so much more. Cauliflower “rice” came on the scene as a popular grain free alternative to rice. Riced cauliflower can be used as a standalone side dish or as the star ingredient in traditional recipes like fried rice and baked casseroles. Using a vegetable-based option in place of grains lowers the calories and carbohydrate counts but this swap isn’t completely a nutrition win. If you compare one cup of cooked rice to the same portion of cooked cauliflower, rice contains more fiber, protein and magnesium but less vitamins K and C.
As with many food trends, the “riced” craze has continued to advance. Instead of just cauliflower, ricing other veggies like sweet potatoes, broccoli and carrots has begun to gain momentum. There is also more variety of flavored rice vegetables. Check ingredient lists as some are seasoned with flavorings that can up the sodium content. Read more
by Emily Lee in Healthy Recipes, September 29, 2016
For this piccata recipe, roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.
This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. To create cauliflower “steaks,” remove the outer leaves and the bottom portion of the stem. Then slice the cauliflower into 1-inch-thick slabs. Depending on the size of your cauliflower, you may have only three to four steaks per head. For a main dish, serve the cauliflower steaks with egg noodles or roasted potatoes — and extra piccata sauce. Read more
by Jason Machowsky in Healthy Recipes, January 2, 2016
Many people claim they don’t enjoy the taste of cauliflower — that it’s too bland or too crumbly, especially when served raw. If you’ve only encountered the firm white bundles as a component on a crudite platter, we can’t argue with you there. Maybe you’ve tried it boiled; sadly, this does nothing to enhance the flavor either. But roasted, pureed or worked through a ricer? The cream-white florets take on a whole new identity. Thanks to their mild taste, they’re an excellent canvas for all varieties of sauces and spices. Now that cauliflower is abundant at the farmers market, there’s even more incentive to use this nutritional powerhouse as the base for hearty fall meals. Here are a few of our healthiest ideas.
Even meat eaters will flock to the table for a taste of these roasted cauliflower bundles. The Dijon mustard rub concentrates in flavor as it roasts, resulting in a heady dose of umami. In order to really lock in the flavor, prep and brush your cauliflower ahead of time, then let it sit at room temperature until you’re ready to cook.
by Emily Lee in Healthy Recipes, October 15, 2015
A popular substitute for starchy and gluten-heavy foods, cauliflower is an unsung superfood! As a member of the cruciferous-vegetable family (think kale, cabbage, bok choy, broccoli), cauliflower has significant levels of glucosinolates, which break down to form chemicals that may ward off cancer. Mom may have been onto something when she reminded you to eat your broccoli.
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
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.