Where some people might get excited about recipes for cookies or pies, I get excited about things like cauliflower. Odd, I know. But it’s just so good! (Luckily, I’m married to someone who would down a head of cauliflower over a plate of cookies any day. Seriously.) In case you’re not convinced, here are some fun facts. Cauliflower is:
- Low in calories but high in nutrients (so say the experts)
- An excellent source of vitamin C and potassium
- Versatile (you can eat it in salads, soups, baked, roasted, steamed, as a substitute for mashed potatoes, etc)
- Majorly delicious.
I was glad to find that the good people at Vegetarian Times also felt cauliflower was worthy of some attention. This recipe caught my eye, especially since we had a homegrown orange pepper on hand. The result was great! As the recipe promised, the lemony marinade was not only tasty and refreshing, but tenderized the cauliflower just enough to give it a slightly chewy texture.
We’ll definitely be making this again, but not before we experiment with other preparations, like roasting and pureeing. (It’s a wonderful healthy snack when roasted with herbs and/or spices!) What is your favorite way to prepare cauliflower?
- 6 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced (2 teaspoons)
- 2 teaspoons olive oil
- 4 cups cauliflower florets
- 1 small orange pepper
- ¼ cup fresh parsley
- Salt and pepper
- Cut the cauliflower into small, bite sized pieces.
- In a small bowl, whisk together 6 tablespoons lemon juice, 2 tablespoons Dijon mustard, 2 cloves minced garlic, and 2 teaspoons olive oil.
- Mix with cauliflower. Place cauliflower in a sealable container and refrigerate for 4 to 8 hours. Stir one to two times while marinating.
- Chop the orange pepper and the parsley, and stir into the marinated cauliflower. Add salt and pepper to taste.