During this holiday season, we ate the most delicious cauliflower appetizer, “Cauliflower Tempura with Gochujang Sauce,” at a P.F. Chang’s Restaurant. I love cauliflower, prepared in any way, and this was simply one of the best preparations I have ever tasted. I decided to research the recipe and duplicate it at home. I am pleased. The result turned out great; it was similar but uniquely my own. Here is P.F. Chang’s Cauliflower Tempura.
Looking for a healthy and different way to serve vegetables at a buffet over the holidays? This recipe for Zesty Marinated Vegetables is quite unique. It consists of nutritious and colorful vegetables — carrots, bell peppers, cauliflower and turnips — that are marinated in a curry, sweet and sour dressing. You might not think of combining these vegetables — much less serving them at a holiday meal — but that’s part of the appeal. Served cold as an appetizer, they are quite tasty.
We’ve all heard it–eat your vegetables. One of the recommendations for a healthy diet is that half of your plate should be vegetables and fruit–that’s alot! Fruit and vegetable juices do count, but still this is more servings than probably most people eat daily. Cauliflower is a cool season vegetable; it is reasonably priced and there are blemish-free heads of caulifower in stores. Now is a good time to cook with this vegetable. Indian-Inspired Spicy Cauliflower brings out the best in this vegetable. The end of this blog post contains a little nutrition trivia related to why we should eat more vegetables and fruits.