Cauliflower

CAULIFLOWER
Cauliflower is, indeed, a flower, one growing from a plant that in its early stages resembles broccoli, its closest relative. Like broccoli, cauliflower is a cruciferous vegetable; members of this family have been associated with reducing the risk of cancer. While broccoli opens outward to sprout bunches of green florets, caulifower forms a compact head of undeveloped white flower buds. As it grows on a single stalk, the head (known as the "curd") is surrounded by heavily ribbed green leaves that protect it from sunlight, so that the flower buds don't develop chlorophyll. Select clean, firm, compact heads that are white or creamy white. (The size of the head doesn't affect the quality.) Any leaves that remain should be green and crisp.

Nutritional value for 1 cup serving:
Calories (kcal): 9.8
Total fat (g): 0.1
Protein (g): 0.8
Sodium (mg): 12
Potassium (mg): 118
Calcium (mg): 9
Vitamin C (mg): 18
Vitamin A (i.u.): 7
Folacin (mcg): 22.2

Confetti Cauliflower
Serves 7

7 cups cauliflower florets, (1 3/4 pounds)
1 tbsp. olive oil
2 garlic cloves, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow pepper
2 tbsp. sliced green onions
1/4 cup chopped fresh dillweed
1 tsp. lemon pepper
2 tsp. white wine vinegar

Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and set cauliflower aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add garlic and next 4 ingredients; cook 1 minute. Spoon over cauliflower.

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