This year prepare yourself, cauliflower will give plenty to talk about. And that is because, as it happens with fashion, brands or travel destinies, food also has its own tendencies.
In 2013, one of the most heard about ingredients was the kale, as well as the acai or quinoa in past years. Well, according to the experts who measure the food tendencies, cauliflower will leave aside the popular kale, to demonstrate that has enough to prove it has every reason to be a rival to its height, so much for its benefits as for its versatility in the kitchen.
Christine Couvelier, world expert in culinary tendencies, says that "the cauliflower is the new kale which no doubt this year will exceed it."
I love it because is affordable, available as organic, heirloom and is an ingredient with which we can do almost anything. It can be enjoyed mashed, soups, grilled, roasted, baked, boiled, sauté, by itself or in a salad or mixed with herbs, vinaigrettes and olive oil. And if you prefer gluten-free foods, there are even pizzas with cauliflower dough.
The best of all is that it is one of the vegetables with less calories. Four ounces of cauliflower contain only 24 calories, besides fiber, calcium, potassium, folic acid, vitamin C... and "0" of sugar!
Heirloom colorful cauliflower tastes the same, but the orange florets apparently have more vitamin A, while the purple variety contains more of the antioxidants found in red wine.
It can be found all year round. Its flavor is mild and it is easy to digest so you can eat it at night as dinner and go to bed knowing that will not fatten you. To prove it, have a taste of my Cauliflower Puree recipe this week. It is great with chicken, fish or shrimp and also as a light soup.
Now you know, in 2014 introduce more cauliflower in your kitchen and follow the trend.