Who knew that cauliflower—with its plain, unassuming white florets—would become one of the sexiest vegetables of the 21st century? Just look at the menu of any creative, plant-friendly restaurant, and you’ll find cauliflower steaks, cauliflower salads, and about a million versions of cauliflower rice bowls.
“Cauliflower has become so popular not only because of its many nutritional benefits, but because it’s really versatile—there are so many ways to use it in the kitchen,” says Kara Lydon, R.D., a Boston-based dietitian, food blogger, and author of Nourish Your Namaste. “Also, more and more people are going plant-based, and cauliflower makes a really easy substitute for animal-based ingredients.”
Cauliflower is both low in calories (just 29 calories per 1-cup serving) and jam-packed with nutrients, like all cruciferous vegetables (a category of slightly bitter-tasting veggies that includes broccoli, Brussels sprouts, kale, cabbage, arugula, and collard greens). “It’s high in