Cauliflower is a nutritious vegetable that’s high in fiber, vitamins, and antioxidants. It has many health benefits, including:

• high fiber content that can help with digestion and can prevent constipation.
• low calories, fat, and sugar, but high in fiber and volume to support weight loss.
• antioxidants and phytonutrients that may help protect against cancer.
• a good source of calcium and vitamin K, which are important for bone health.
• choline, which helps with memory, mood, and muscle control.
• vitamins and antioxidants, which supports your immunity.

And it is fat-free, cholesterol-free, and low in sodium. It’s a member of the brassica family of vegetables, which are known for their antioxidant content (and we know how good antioxidants are for us).

NOTE: Cauliflower is a good source of vitamin-K and people who take blood thinners should consult with their medical doctor before consuming cauliflower.

Pan Sautéed Cauliflower

Ingredients:

• 1 fresh cauliflower head
• 2 -4 tablespoons EVOO
• 4 tablespoons water
• chopped scallions, basil or cilantro (whatever you like, optional)
• salt & pepper

Directions:

• Wash and dry cauliflower.
• Cut cauliflower into flat larger pieces or florets. (I find that one flat side browns up so nicely).
• Drizzle EVOO into a large sauté pan and heat with medium heat.
• Add cauliflower in a single layer and sauté for 3 minutes, do not stir or move. Toss or flip cauliflower to another side, then sauté, again without stirring or moving, for an another 3 minutes. Don’t let it burn.
• Add 2 tablespoons of water, cover the skillet, and cook for 3 minutes.
• Remove lid sauté another 1 minute to a golden brown.

Serve:

Add salt, pepper, or any seasonings you prefer, and then serve as a delicious side dish.

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