Wednesday, March 3, 2010
This recipe was in the NY Times last week and it looked good, so I made it for dinner last night. I pretty much followed the recipe with a few exceptions: I only used one onion, I used a shallot instead of the garlic, and I added some beans for extra protein. I decided to deviate from my chickpea habit, and I used cannellini beans. I cooked up a brown rice medley and served it all on a bed of kale.
Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. It is a cruciferous vegetable and contains several phytochemicals that are known to prevent cancer.
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