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Have you ever heard the phrase, “my little chou-chou?” It’s a French term of endearment meaning “my little cauliflower.” How cute is that!

Cauliflower hasn’t always had a beloved reputation, but these past couple of years it’s become the IT veggie – and that’s just fine by me!

Cauliflower is rich with anti-inflammatory nutrients and vitamin K. It’s also an excellent source of Vitamin C and very low in calories. Gotta love that!

Traditionally white in color, you might be surprised to know that it can be found in brilliant lime green, orange, and purple, too! And it’s so versatile. It can be boiled, steamed, roasted, pickled, or simply eaten raw. I love it shaved into salads, and roasted then tossed with pesto or fresh herbs and lemon zest, and if you have any zatar hanging around that is super tasty sprinkled on it.

Cauliflower has also found its way into the convenience sector. You can now get it “riced” at the store, which is d’lish to turn into carb-free fried rice, or Cumin Scented Cauliflower Rice. Speaking of side dishes it’s also so great to make into a keto whipped cauliflower, as a potato alternative. 

So grab some cauliflower and see for yourself – eating healthy really can be delicious!  –Kathy

Cumin Scented Cauliflower Rice
I love this recipe as a carb-free side dish served hot or cold. Try sprinkling it over a green salad for big added flavor and texture.

Makes about 3 cups

1 tablespoon olive oil
1 teaspoon cumin seed
Pinch red chili flakes
1/2 cup minced onion
1 (14-16 oz) package fresh riced cauliflower
1 teaspoon minced garlic
1 large lemon, juiced and zested
1/4 teaspoon salt
1/4 cup thinly sliced green onions (or substitute with chopped parsley or cilantro)

Heat the olive oil in a large skillet over medium-high heat. Add the cumin seed, chili flakes and onion; then cook, stirring until the onion is slightly tender, about 1 minute. Add the cauliflower and garlic, cook stirring occasionally until the cauliflower is just tender, about 8 minutes. Stir in the reserved lemon juice, zest, salt and green onions.

Recipe and Photo © Kathy Casey Food Studios.


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