Cauliflower has become a forgotten friend. How often do you pick it up at the grocery store and say: “Gee, I know exactly what I want to do with you!” Well now you can feel confident in making this cruciferous veggie part of your meal. Grilled!
Cauliflower is white because the leaves cover the florets during growth, preventing the plant from forming chlorophyll, a green pigment, with the sun’s rays. Along with broccoli, Brussels sprouts, kale, kohlrabi, cabbage, and turnips, cauliflower is a cruciferous vegetable which contains powerful antioxidants; isothiacynates and indole-3-carbinol.
These two phytonutrients may help protect against cancer by eliminating cancer-causing substances by regulating you body’s detoxification enzyme (located in the liver). Basically, cruciferous veggies are like Scrubbing Bubbles for your liver – helping to activate your detoxification systems!
1 cup cooked cauliflower has: 25 calories, 3 grams fiber, 2 grams protein, 77% of the recommended Daily Value of vitamin C, 20% DV vitamin K, 15% DV folate.
- 1 head cauliflower, leaves removed and stem cut off
- 1 – 2 tsp salt
- 1 – 2 tsp pepper
- Olive oil spray (or 1 tbsp for brushing)
- Preheat grill to medium high.
- Slice cauliflower vertically (from the top of the head to the stem side) in thick slices, so that they will stay together on the grill.
- Spray with olive oil (or brush) then sprinkle with salt and pepper on each side.
- Grill for 20 to 25 minutes, flipping delicately after about 8 minutes – and flip a few more times if necessary for even cooking.