Much like its white-colored counterpart, multi-colored Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Cauliflower comes from the species of Brassica oleracea that also includes cabbage, brussels sprouts, kale, broccoli and collard greens. Don’t be fooled by the candy-coated colors, this veggie packs a nutritious punch – low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.
Meet the Veggie: Party Cauliflower
October 6, 2015