Cauliflower With Lemon & Olive Oil

Cauliflower's scientific name is Brassica oleracea and it comes in several varieties such as broccoflower, purple, snowdrift and cheddar-orange. Cauliflower is rich in nutrients, such as vitamin C, potassium and fiber. Cauliflower is also low in calories and fat free. There are many healthful and tasty ways to prepare and use cauliflower with the addition of olive oil and lemon.

Roasted

Drizzle cauliflower florets with extra virgin olive oil, fresh squeezed lemon, course sea salt and freshly milled pepper. Then roast the cauliflower mixture in the oven in a glass baking dish. Another option is to toss chopped cauliflower in a mixing bowl with lemon juice, olive oil, dried parsley and pepper. Place the cauliflower on a cookie sheet lined with parchment that's been brushed with olive oil and roast until tender. Sprinkle shredded mozzarella over cauliflower halfway through cooking.

Sauteed

Saute cauliflower in a pan with extra virgin olive oil, the juice of a fresh lemon, broccoli florets, pearl onions and fresh parsley. Saute until broccoli turns a bright green and is firm not wilted. For an Asian flair, saute cauliflower and lemon juice in olive oil with bok choy, water chestnuts, strips of red pepper and shelled peanuts. Another option is to use a Dutch oven and saute cauliflower in heated olive oil. Add the juice from a fresh lemon, grated peppercorns and vegetable stock then simmer until cauliflower is tender, but not mushy.

Grilled

Skewer cauliflower florets with chunks of chicken breast and other vegetables such as bell peppers, onions, mushrooms and cherry or grape tomatoes. Cook the skewers on a hot grill, turning a few times to cook on all sides. Another option is to line a large piece of aluminum foil with parchment paper that's been brushed with olive oil. Place cauliflower florets, sliced onions, bell pepper strips, cut tomatoes, fresh parsley and pepper. Tightly close the foil and grill until cauliflower is tender. Halved lemons can be squeezed over the vegetable blend just before serving.

Fresh

For optimal nutrient retention, serve cauliflower florets raw in a salad blend with spinach leaves, chopped carrots, dried cranberries and walnuts. Serve on a plate or in a whole-wheat tortilla with a drizzle of lemon-infused olive oil. For a cold pasta salad, cut cheddar-orange cauliflower and broccoli florets into small pieces and blend with cooked, whole-wheat macaroni noodles, extra virgin olive oil, lemon juice, fresh dill, pepper and shredded mozzarella cheese.