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All the Health Benefits of Cauliflower | Shape Skip to content Top Navigation Close Explore Shape Profile Menu Follow us Close Share options Back to story Close Comment on this project Rate Review Comment on this story Tell us what you think... Submit Thanks for adding your feedback. Close View image What Are the Health Benefits of Cauliflower? this link is to an external site that may or may not meet accessibility guidelines.

Darlene Zimmerman, Henry Ford Health System Published 5:30 p.m. ET Oct. 22, 2020 CLOSE Cauliflower Rice   (Photo: Darlene Zimmerman) Last year, we featured a cauliflower rice recipe with an Asian flair: Cauliflower Fried Rice. This year, we’re spicing things up with Spanish Cauliflower Rice. If you’re like my husband and cauliflower tops your list of least favorite vegetables, this recipe might surprise you. After graciously agreeing to taste test this pseudo-rice dish for me, his response was: “Hey, it’s good. I’d actually eat that.” More: 10 metro Detroit restaurants with heated patios or igloos More: Chewy granola bars: After-school snack is easy to make and loaded with nutrients More: Baked apples: Easy and guilt-free treat perfect for fall For convenience, I bought fresh cauliflower rice in a bag. You’ll find it in the produce section of the grocery store. You can also make it yourself by placing cauliflower florets in a food processor with the “S...

Cauliflower wasn’t always one of my favourite vegetables. When I was growing up, mom would sometimes boil it to accompany a Sunday dinner. It wasn’t one of the best aromas to fill the house, and at times it seemed a bit plain on the dinner plate. But then I discovered roasting cauliflower brought a whole new level of flavour. We subsequently learned how to make cauliflower “rice” when we wanted to reduce carbs. Cauliflower soon became a “darling” of the vegetable world, even becoming a “crust” for pizza for those who could not tolerate wheat. I can’t walk by a bin, or market stand, of cauliflower without buying one. Right now, they’re in season and  just so  perfect. On a recent visit to a local farmers’ market, I grabbed not just one, but two — meaning I had to get cracking and use at least one of the picture-perfect specimens that evening. I had decided to use Indian spices to make dinner that night. I also pulled out a bag of brown basmati rice from my pantry. I’m al...

The grater fits the rim of bowls. Handout Microplane, the company well known for its ultra-sharp graters, recently introduced the Bowl Grater for ricing vegetables. The company designed the tool with extra-coarse grater teeth with super sharp edges, and to fit on the rim of a small bowl, inside a medium one, or firmly rest at an angle in a large bowl so that the little vegetable cylinders land directly inside. If packets of cauliflower rice are on your grocery list, this new grater makes it easy and more economical to create the bits yourself. The device functions best with low-moisture vegetables: cauliflower, broccoli, carrots, yucca, and others. It doesn’t take up much space in the kitchen drawer so it can also come in handy to quickly grate cheddar, an onion, or a potato when you don’t want to pull out the food processor. A protective cover is included for safe storage (14.95). Available at microplane.com. ANN TRIEGER KURLAND Advertisement Ann Trieger Kurland can be ...

Chef Melvin Trinidad shares his grandmother's Filipino Hamburgers with Fried Garlic Cauliflower Fried Rice. For more on Melvin , CLICK HERE. Filipino Hamburger Ingredients 2 pounds 80/20 grass-fed ground beef 6 garlic cloves, minced 1/2 onion, minced 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 teaspoon white pepper powder 1 teaspoon black pepper Directions Mix together all ingredients. Form into 1/4 pound patties Heat a pan over medium heat. Place patties in the pan and cook 3 minutes each side until internal temperature is 160F. Serve Oven Roasted Cauliflower Garlic Rice Ingredients 1 pound packaged fresh cauliflower rice 4 tablespoons avocado oil 6 cloves garlic, minced 1/2 tablespoon granulated onion 1 teaspoon garlic powder Directions Preheat oven to 450F In a large bowl, mix together all the ingredients Spread cauliflower rice onto a parchment lined baking sheet Place the sheet pan in the oven for 10 minutes, stir, and roast for another ...

(Note: This article was originally submitted to run in the month of June.) June marks a wonderful time of the year, with the start of the summer season, long days, starry nights and National Fresh Fruit and Vegetable Month. Being a dietitian and nutritionist, I can tell you I’m a bit of a fruit and veggie nerd. But, I like to think that I enjoy eating them for more than just their nutritional value. They add color, flavor, texture and excitement to any meal and can be enjoyed in so many ways. It’s easy to like fruit. It’s sweet, delicious and easy to eat, requiring minimal preparation beyond a good rinse. Vegetables, on the other hand, can pose a challenge, since their flavors can vary from the sweetness of a red bell pepper to the peppery bite of arugula. Then, there’s the issue of requiring additional preparation beyond simple washing, such as peeling, chopping and cooking. But I’d like to defend vegetables and ask you to give them a chance. I’ll start by reiterating that vegeta...

As a sushi chef with more than 20 years’ experience in the craft, Ei Hiroyoshi, an alum of Beverly Hills’ acclaimed Sasabune, never expected that he’d be making rolls with a rice substitute. He didn’t even like it when calorie-conscious patrons asked for slightly less rice in their rolls and nigiri. “I’m Japanese. I’m all about rice,” says Hiroyoshi, who is in his 40s. “I had a hard time understanding the customer’s side of this story.” But after getting requests from friends and sushi-counter regulars on the ketogenic diet, he relented. He spent nearly a year developing a special cauliflower “rice” suitable for sushi before launching Skinny Fish in April. The delivery-only concept offers toro rolls, salmon sashimi bowls, and the like, made with an ersatz rice that, remarkably, is nearly as satisfying as the genuine article. Hiroyoshi cuts and then boils the cauliflower in small batches to get the perfect texture, then seasons it with rice vinegar and salt just as he would with su...

We take a look at a very easy recipe this week! Should make prepping for the rest of the week a lot easier! This week’s healthy-ish meal is a simpler take on a Polish favorite – cabbage rolls! If you have never heard of them, a cabbage roll is a boiled cabbage leaf filled with rice and ground beef (traditionally), rolled up and baked in a pool of savory tomato sauce. My parents would always make this dish for us quite often growing up, but as we got older, they started making a deconstructed version, which we now call unstuffed cabbage. The traditional version, as delicious as it is, can be quite time consuming, with having to pre-cook most of the ingredients before assembling, and then allowing for 1-2 hours of baking. I love making this dish now as an adult for the simplicity of it, especially during the week. When my dad would make it for us, he typically made white or brown rice to go with it, but I find it can be just as delicious with cauliflower rice or all on its own. I star...

© Chelsea Kyle Ready in less than 30 minutes, this Cheesy Salsa Chicken and Cauliflower Rice Skillet recipe is the perfect low-key low-carb dinner. Pull out some frozen chicken, riced cauliflower, a bottle of salsa verde, and a block of cheese, and you’re ready to make a low-key low-carb dinner. Bonus: You can whip this up in just 25 minutes—seriously. Made this? Let us know how it went in the comment section below! Yields: 4 servings Prep Time: 5 mins Total Time: 25 mins Ingredients 2 tsp. packed light brown sugar 1/2 tsp. chili powder 1/2 tsp. dried oregano 1/4 tsp. sweet paprika 1/4 tsp. garlic powder 4 Tyson® Individually Frozen Boneless Skinless Chicken Breasts Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 1 (16-oz.) jar medium-heat green salsa (sub mild or hot depending on preference) 6 c. cauliflower rice (about 20 oz.) 2 c. shredded Monterey Jack cheese Chopped parsley and lemon wedges, for serving Directions Pr...

Joe Duff, also known as YouTube's Diet Chef, has previously given his subscribers the rundown on keto-friendly options that they can order at popular chains like Starbucks and McDonald's. In his latest video, he checks out the low-carb frozen food products available in Wal-Mart's freezer aisle. Men's Health Subscribe to Men's Health Throughout the video, Duff reviews several items in the Realgood frozen food range: the pizza bagels come out at just 1 net carb per bagel; the Realgood chicken enchiladas have 2 net carbs per serving; the stuffed chicken breasts with creamed spinach and artichoke have 4 net carbs per serving; and the Realgood chicken alfredo wraps have 4 net carbs per wrap. When it comes to frozen meat products, Duff is a fan of Applegate breakfast sausage. The chicken and maple have 2 carbs per 3 sausages, while the turkey ones have just one carb per 3 links of sausage. Just remember, he adds, to use keto-friendly maple syrup when making ...

When the temperatures hit the high 80s, it’s time to lighten up in the kitchen. To this end, we found a recipe for a spring roll salad that is as refreshing as it was easy. Yes, it does require chopping of shrimp and vegetables, but you can do that with a fan turned directly on you. All you’ve got to do for the rice noodles is let them sit in warm or hot water for 10 minutes, then drain. The water can be heated in the microwave or even used straight out of the hot tap. Switch up the ingredients according to what’s in your vegetable bin. Don’t leave out the cup of cilantro, though. With the dressing, it gives the salad its wonderful herby flavor. I used both red and green cabbage; zucchini would be a great addition. Next time, I want to add edamame, as suggested by recipe developer Liza Graves at styleblueprint.com. Then, because I had both grilled chicken thighs and andouille, I made a light jambalaya using cauliflower rice so my carb-avoiding husband would eat it. Because I used ...

Kids Cooking Kits While we are not having Kids Day this month (and will probably not for the next few months), you can bring the fun home with our free kids cooking kits! This Thursday and Saturday, we will be distributing salad kits, complete with all the veggies you need to make a yummy salad and homemade dressing. It will also come complete with kitchen tools including tongs, a peeler and a grater, plus yummy recipe ideas! You can add the kit to your regular order for the week and it will come to your trunk when you arrive during your assigned time. Thursdays and Saturdays at the Franklin County Farmers Market are by online pre-order only, so you must add the kits to your order at fcmarket.localfoodmarketplace.com in order to receive one. Likewise, you must meet the $10 minimum order to receive one. Limit one per 18-years or younger child. A variety of vegetables are available at the Franklin County Farmers Market. (Photo submitted) This month’s kit is spo...

Cauliflower has become very popular and can work really well in certain dishes, but to get any real flavour you need to roast or cook it really hard to drive off a lot of the moisture and intensify the flavour. I always roast or sauté it first. I also apply the same rule to pumpkin and squash. The smaller the florets you roast, the drier the rough purée will be, so don’t purée to a smooth paste. Cauliflower has become very popular and can work really well in certain dishes, but to get any real flavour you need to roast or cook it really hard to drive off a lot of the moisture Serves 4 PREPARATION TIME 30 minutes COOKING TIME 30-40 minutes 1 cauliflower (500g-600g), cut into small florets (the smaller the better) 1 tsp rapeseed oil ½ tsp freshly ground black pepper 2 red onions, chopped 2 garlic cloves, finely chopped 2 tbsp chopped fresh ginger ½ tsp finely chopped fresh red chilli 150g bag fresh spinach, washed 120g cooked or fresh prawns, finely chopped 2 tsp red...

Subscribe today: $5 for 5 months Restaurateur Nick Lograsso had no trouble naming his favorite comfort food, his beloved grandmother’s fried cauliflower tops his list. He turned to his sister Johnna to recreate his Nan’s much-loved dish. Photo by Pat Eby Yield: 4 large servings or 8 appetizer servings 1 head cauliflower (approximately 1 ¾ pounds) 1 teaspoon salt 1 tablespoon cold water 2 cups Italian style bread crumbs 1 ¼ cup extra virgin olive oil (or a mix of 50/50 canola and olive oil) Notes: When you trim the cauliflower, reserve the stem for later use. When its outer fibrous layer is peeled, it can be used in slaws, soups or cauliflower rice or it can be diced and roasted. • We used half olive oil and half canola oil for the test because the cast iron we used retains heat so well. Canola oil has a higher smoke point than olive oil, so we blended the oils to suit the skillet. • If you don’t have Italian-style bread crumbs, you can make y...

LOS ANGELES, CA — Chef Ei Hiroyoshi could not have predicted the coronavirus and its crushing fallout on restaurants when he planned to launch his new Los Angeles-based, low-carb sushi business, Skinny Fish. "I never imagined I'd be introducing Skinny Fish during a global pandemic," Hiroyoshi said. "My team and I went back and forth about delaying, but ultimately decided that now more than ever, we're in a unique and fortunate position to be able to contribute to the community." "People need nourishment, people need to stay home, and people need to work — including the vendors who supply our fish and produce — and Skinny Fish can help support all three," he added. Skinny Fish did, indeed, open this week as a delivery-only restaurant based west of downtown Los Angeles. The delivery radius should include — depending on the app used — Culver City, West Hollywood, Beverly Grove, Fairfax, La Brea, Miracle Mile, Mid-Wilshire, Mid-City, Koreatown, HiF...

Cauliflower is one of those vegetables that looks pretty in the grocery store, but gets very little attention from shoppers. It makes a pretty table presentation when steamed, put on a serving plate and topped with a golden cheese sauce. Wonderful and tasty with slices of ham. The food scientists have taken pity on the poor, neglected cauliflower and developed numerous food uses for it. Today, cauliflower is one of the fastest-growing food products because it is being used as a substitute for carbohydrates. Cauliflower’s mild flavor has encouraged food scientists to substitute it for starches and dairy products in many shelf products such as pizza crust, gnocchi and vegan Gruyere cheese. It has become the basis of a long list of grocery shelf foods, including a type of rice. Aldi, a discount grocery chain in Germany, started selling frozen cauliflower rice (small kernels of frozen cauliflower) in 2017 and recently reported that it is now the chain’s top-selling frozen item ...

Apr 10, 2020 8:00 AM Author: Sarah Zou, MPH, RDN, CDE The coronavirus epidemic is posing new challenges to eating well, from empty shelves to making fewer trips to the store. Here are some ideas to help you and your loved ones maintain good nutrition while sheltering in place. Get Creative Now is a great time to flex those creative cooking muscles you didn’t know you had. Coming up with meals using pantry staples can seem challenging at first, but it’s all about keeping things simple. Combine grains and whatever vegetables you have —canned, frozen, fresh—to make soups, casseroles, grain bowls, and stir-fry dishes. Not sure what to do with all those canned beans? For a boost of fiber and nutrition, try adding them to pasta with tomato sauce and chili powder to make one-pot chili pasta or chili mac and cheese. Beans can also be added to rice and salsa to make burrito bowls, made into quesadillas, vegetarian nachos, or veggie burgers. Another way of being creative is comin...