Like broccoli, cauliflower is a plus for a healthy diet, but really doesn't have much of a flavor. Here are 3 ideas to jazz it up:
Salad - Toss 8 cups steamed florets with a drained 7-oz jar sliced roasted peppers, 1/2 cup halved olives, 1/4 cup olive oil, 1/4 cup rinsed capers, 3 tablespoons chopped fresh oregano, 2 tablespoons red wine vinegar. Four chopped anchovies can be added if desired.
Mashed - Cook florets and chunks of potatoes in water until tender. Drain and mash with low fat milk, butter, and salt and pepper to taste.
Roasted - Toss florets with olive oil, and sprinkle with cumin. Bake in a 450 degree F oven for 20 minutes, turning once, until lightly browned and crisp-tender.
