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Choose a firm, heavy cauliflower head with compact, cream-colored florets and no sign of the brown specks that form as cauliflower ages.
Wash well just before using. Cut into florets by pulling away the leaves and cutting around the core on the underside. Separate the florets by cutting them apart from the inside. Quick tip: Adding a tablespoon of lemon juice or a cup of milk to the cooking water prevents discoloration.
Cut cauliflower into large florets, toss with olive oil and fresh thyme, and roast or steam. Serve with a light cream or cheese sauce.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.