Until I was about 18 years old, I had never eaten cauliflower any way but raw from a veggie tray and dipped in dip. It was no fault of mine or my parents. . . most people (including many of the clients I’ve worked with) have no idea what to do with cauliflower!
As a Fort Collins Nutritionist, I get asked about cauliflower. Since its a “white” veggie, a lot of people wonder if there is actually any value to eating it (other than it tasting good). Well, there is. As a member of the brassica family (like broccoli, cabbage, and kale), cauliflower is filled with phytonutrients, fiber, vitamin C (about 80% of the RDA per serving), and many of the B vitamins.
Grilling the cauliflower intensifies the flavor. Adding a drizzle of oil and salt and pepper to just about anything makes it taste fabulous and cauliflower is no exception. The next time you’re doing some grilling and want to add a quick and easy recipe for fresh vegetables, give this one a try!
Total time: 10 minutes
Head of cauliflower
1 tablespoon oil (grapeseed oil or other high-heat oil)
Sea salt, to taste
1. Slice the head of cauliflower through the middle into 1/2 inch slices.
2. Drizzle (or spray) cauliflower slices with oil on both sides and sprinkle with sea salt and pepper.
3. Grill for 3 to 4 minutes on each side or until cauliflower is tender but still firm.
4. Serve hot and enjoy!