Cauliflower
Like broccoli, cauliflower is versatile and contains plenty of vitamins and minerals, says Stephanie Laska, co-author of “THE DIRTY, LAZY, KETO Cookbook.” She’s based in Turlock, California.
“It’s an inexpensive, versatile vegetable that can take on the flavor of a dish it’s part of or stand tall on its own,” Laska says.
There are a number of ways to prepare and serve cauliflower, including:
— Raw.
— Mashed.
— Roasted.
— Riced.
“One of my favorite ways to prepare cauliflower is also one of the easiest,” Laska says. Toss cauliflower florets with melted, unsalted butter, olive oil and salt and pepper onto a pan and roast for 25 to 30 minutes at 400 degrees Fahrenheit. Pull the florets out of the oven and dust them with Parmesan cheese and parsley flakes, then roast for another 5 minutes to melt the cheese.
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