I’m kinda obsessed with cauliflower recently.
For some reason, white vegetables get such a bad rap. I’m not sure when that started but I’m not a big fan of discriminating against anything that grows in the ground. I think cauliflower in particular gets lumped in with white potatoes. And I think the only problem with white potatoes is that the American diet is a little too focused on them. In a wide and varied diet, I think all veggies should have a place—regardless of color.
From one serving of cauliflower, you get 85% of your daily vitamin C and 20% of your vitamin K intake. We don’t hear a lot about vitamin K but it’s a powerful anti-inflammatory. Studies show that many of the major life-threatening diseases (cancer, heart disease, etc.) can be traced back to inflammation in the cells. Getting adequate amounts of vitamin K can help put a stop to that.
Cauliflower is also a digestive rockstar. For 200 calories worth of cauliflower, you get half your daily value of dietary fiber. Which helps, you know, keep things moving. And beyond that, cauliflower has almost as much glucosinolate per serving as kale. Glucosinolate helps protect our cells from damage and helps protect the lining of our stomach and intestines to help make digestion easier.
You should eat more cauliflower. And this salad can help you do it.
It’s actually remarkably simple. It’s just your basic caprese salad (basil, fresh mozzarella, tomatoes) tossed with some roasted cauliflower and topped with a hefty drizzle of good olive oil and balsamic vinegar. Even though it’s simple, there is something really special about the combination. When roasted, cauliflower becomes sweet and caramelized and paired with the sweet tomatoes and creamy mozzarella, you’ve got one rock-star of a dish.