Cauliflower was first cultivated in Egypt 2,500 years ago. It has made its way from Asia, to Europe and the U.S. It can be grown in most conditions. I had an epic fail in the garden a few years ago and the only survivors? You guessed it. The cauliflower.
When I was first married, I thought I was going to pull my hair out trying to get my husband to eat veggetables. Hate isn't even the word for squash. I took it as a challenge. I assured him that it wasn't the food's fault. It was the way it was prepared and all I had to do was find a way he liked to eat things. To be a good sport, I tested the theory on myself with my nemesis, cauliflower. I read and researched and got out of the box. I discovered "faux rice" in a low carb cookbook I had and was not immediately convinced. I then discovered faux fried rice and it occurred to me that I had never tried any alternative to regular old cauliflower. I have since used it as a thickener in soups, prepared it as a gratin, pureed and roasted it. I look at it as a fairly blank slate that you can do quite a bit with.
Potassium: I ran cross country in high school. We practiced through hot, dry summers and cramping was pretty much a sure thing. Potassium helps prevent muscle cramping and bananas have a lot, so my young friends and I decided to eat bananas before a 6 mile run in 111 degree weather. It was bad. It was bad and shameful. With all that said, cauliflower is a great source of potassium, as well as vitamin C and folic acid. This stuff even fights cancer!
Give it a shot. Get a box grater or grater attachment on a food processor and shred that cauliflower. I saute it afterward, add pineapple, fish sauce, soy sauce and egg and you got faux fried rice!
The evidence is there. Cauliflower Kicks Ass!
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