Tag Archives: cauliflower


This is what we ate last night.  I have it pinned on my Pinterest board “EATING and DRINKING”.  I’ve made it a few times and  it is SO YUM!  Last night, however,  I had to make a few adjustments… because I didn’t realize when I started that I was out of a few ingredients.  That’s never a fun moment when I am half way into cooking and realize I DON’T HAVE ALL THE STUFF I NEED!  Sadly that happens more than I want to admit. LOL  That’s when it’s nice having friendly neighbors 🙂
So I improvised last night and it turned out great!  
So I thought I’d share…
First, grate the CAULIFLOWER
Cook the CAULIFLOWER in microwave on high for 8 min.  
DON’T add water.  It makes it’s own moister.
Oven preheat to 450ª 
I actually think I will lower the temp and increase the cook time next time I make this.  The outer edges burned on mine. 
Spray cookie sheet with non-stick spray.
Add 1 EGG, GARLIC (fresh or powder), a little SALT, and OREGANO.
I’m sorry I didn’t measure. 
Pinterest:  add 1 cup grated mozzarella.
Me: had no mozzarella, so I cut up our Boar’s Head Provolone cheese.
MIX it all up.
PLOP the MIXTURE onto the cookie sheet.
SPREAD it out with your hands.
Brush OLIVE OIL onto the crust.
BAKE it for 15 minutes.  
Add sause and toppings.
I used pizza sauce, red & yellow bell peppers, feta cheese, and parmesan. 
I would have used pepperoni for the kids, but…I was out 🙁  
Put this under the BROILER until toppings are warm and cheese is melted.
So this did NOT appeal to my kids, but my husband and I enjoyed it.  I actually thought it was GREAT!  Next time I will NOT call it pizza, and I think my kids MIGHT like it 🙂
If you think of a creative name for this “pizza”, PLEASE share… so my kid will eat it!  🙂
Give it a try. 
 What are your favorite toppings?  

Anti-Aging: 6 Cruciferous Vegetables


Cruciferous vegetables are from the mustard family ::



They prevent and slow down aging in the body!

They are filled with vitamins, fiber, and disease-fighting phytochemicals.

By adding these foods to your daily diet, you may be lowering your risk for cancer!

Some have shown to STOP the growth of cancer cells

for tumors in the:

  1. breast
  2. uterine lining (endometrium)
  3. lung
  4. colon
  5. liver
  6. cervix

                                        according to the American Institute for Cancer Research

These vegetables fight against the overload of 

free-radicals that cause cancer by reducing oxidative stress.

Cruciferous veggies also protect against cardiovascular disease.  Studies have shown that diets rich in these foods lower amounts of inflammation in the body!

Which cruciferous vegetables have the most vitamin A, vitamin C, and folic acid?

The answers are:

  1. Kale (vitamin A)

  2. Broccoli (vitamin C)

  3. Brussels sprouts and broccoli (tied for folic acid)

Brussels sprouts have the most vitamin E (about 9% of the Daily Value) and vitamin B-1 (15% Daily Value). And it’s broccoli and Brussels sprouts again that have the most healthy plant omega-3s: A cup of broccoli contributes about 200 milligrams, and a cup of Brussels sprouts about 260 milligrams.

Here’s a comparison table of cruciferous vegetables, including the nutrients for which they contribute at least 10% of the Daily Value. Keep in mind that about half of the fiber in cruciferous vegetables is super-healthy soluble fiber.

Per 1 cup:




B. Sprouts

Bok Choy

(steamed) (frozen, cooked) (raw) (cooked) (cooked) (cooked)
Calories 44 34 22 60 20 36
Fiber 5g 5 2 4 3 3
Vitamin A 33% DV 1% 2% 16% 62% 137%
Vitamin B-2 16% 9% 3% 11% 10% 8%
Vitamin B-6 17% 12% 7% 21% 22% 14%
Vitamin C 165% 75% 38% 129% 59% 71%
Folic Acid 23% 18% 10% 23% 17% 4%
Magnesium 12% 5% 4% 10% 6% 7%
Potassium 14% 7% 6% 14% 18% 8%
Omega-3s 200 mg 140 mg 60 mg 260 mg 100 mg 100 mg

Tips for Enjoying Cruciferous Vegetables

To maximize taste and nutrition, here are some tips for buying and cooking cruciferous vegetables:

  • Don’t overcook cruciferous vegetables. They can produce a strong sulfur odor and become unappealing.

  • You can buy several types of cruciferous vegetables ready-to-go in the frozen or fresh packaged sections of your supermarket, including broccoli, cauliflower, and Brussels sprouts.

  • No raw veggie platter is complete without dark green broccoli or snowy white cauliflower florets.

  • Add raw broccoli or cauliflower florets to your green salad to give the nutrients a big boost.

  • Add chopped cruciferous veggies to soups, stews, and casseroles.

  • When buying fresh broccoli, look for firm florets with a purple, dark green, or bluish hue on the top. They’re likely to contain more beta-carotene and vitamin C than florets with lighter green tops. If it has yellow in it or is limp and bendable, the broccoli is old — don’t buy it.

according to WebMD

Cauliflower Tomato Soup

One of my family’s favorites from Allrecipes.com


  • 1/4 cup sliced leek (white portion only)

  • 1/4 cup chopped celery

  • 1 tablespoon butter or margarine

  • 1 (10.75 ounce) can condensed tomato soup, undiluted

  • 1 1/4 cups water

  • 1 cup fresh cauliflowerets

  • 1/2 cup frozen peas

  • 1/4 teaspoon dill weed

  • 1/4 teaspoon salt

  1. In a saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.

Brown Rice and Steamed Broccoli & Cauliflower

I use this as a side dish or a stand alone meal.

  • cook the brown rice according to the instructions

  • steam either frozen or fresh broccoli & cauliflower

  • combine them

  • drizzle Braggs Liquid Amino’s and Flax Seed Oil on top and mix

  • if you are really feeling healthy, sprinkle kelp flakes over the rice and veggies!

OK, now it’s your turn.  I want to hear from you.

PLEASE share your Cruciferous Vegetables recipes!