Cauliflower Florets (8.25 oz)


Calories: 58 | Category: Gluten-Free, Keto, Lean + Green, Low-Calorie, Low-Carb, Paleo, Pescatarian, Vegetarian |


Boil cauliflower with one clove of garlic until fork tender (about 15 minutes). Drain. Put in a bowl and mash with a potato masher or a fork. Salt and pepper to taste.


Preheat oven to 400°F. On a foil lined baking sheet toss the cauliflower with a tablespoon of olive oil. Sprinkle with salt and pepper. Roast until slightly brown and tender (about 20 minutes). Remove from oven and sprinkle with parmesan cheese before serving.


Pulse the cauliflower florets in a food processor until they resemble rice (or use a box grater on the large side and finish with a chef ’s knife). Transfer to a paper towel and press to remove any excess moisture. In a sauté pan over medium heat, add 1 tablespoon olive oil. Add the cauliflower rice and sauté for 2-3 minutes. Stir in 2 tablespoons chopped parsley and ¼ cup sliced almonds. Cook, stirring, for another 2 minutes. Salt and pepper to taste.

The Nutritional Part:

Cauliflower is a member of the cruciferous family of vegetables that provide a healthy dose of sulforaphane known to help with cancer-fighting.
Eating cauliflower will provide your body with an impressive amount of vitamin C, vitamin K, beta-carotene and much more while supporting healthy digestion and boosting your heart and brain health.

The Fun Part:

An average head of cauliflower weighs 1 pound. The Guinness World Record for the largest cauliflower is held by Peter Glazebrook (a spritely English farmer) weighing in at nearly 61 pounds, and was six feet wide! Peter and his wife, Mary, cut up the cauliflower to freeze and eat. Nothing went to waste.