Vegetarian Times recipe to make Roasted Cauliflower in Lemon-Tahini Sauce this past weekend, I saw this comment, "We make this recipe all the time. A great way to fix a less than exciting vegetable."
"What??? How is cauliflower not exciting?" I wondered. It's fabulous roasted with a bit of olive oil and some sea salt, it's great breaded, it's good in curries, and it can be used to make a yummy reduced-fat hummus.
I think cauliflower is pretty exciting, but for those who feel ho-hum about cauliflower, here's a reason to eat more: The January 2012 issue of Shape Magazine reports, "...a recent Dutch study revealed that people who ate the most white-fleshed fruits and veggies--roughly two to four servings a day--were 52 percent less likely to suffer a stroke than those who consumed the least. Researchers believe pale produce's fiber and flavonol antioxidants, such as quercetin, may help keep cholesterol and blood pressure levels in check."