Cauliflower is a delicious vegetable with an exceptional nutritional density, which means it contains substantial amounts of vitamins and minerals even in small amounts. It makes sense why Mark Twain once called cauliflower “cabbage with a college education.”
One cup of cauliflower contains only 25 calories. Plus, it is a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
There are so many different ways to prep, cook, and eat cauliflower that sometimes it feels like… what can’t you do with cauliflower? Really, this is a versatile veggie that fits most dishes because of its sturdy structure and subtle flavor.
Cauliflower Rice with Spinach with Wine
1/4 cup white wine
1/4 cup vegetable or chicken broth
2 chopped garlic cloves
3 tablespoons of grated parmesan cheese
1 tablespoon butter or olive oil
6 ounces spinach
12 ounce container of cauliflower rice
Simmer broth, wine, garlic, and butter or olive oil for 3 – 4 minutes. Add cauliflower rice and cook for 2 minutes then add spinach. Cover and simmer until spinach is wilted and liquid has evaporated. Toss occasionally. Remove from heat and sprinkle with parmesan cheese.