Castilian Cauliflower [HMC]

Half the challenge of being a cook is staying out of a rut--that feeling that you're just cooking the "same old thing" again and again (it's like the culinary equivalent of the movie *Groundhog Day*). So it goes with cauliflower: it's such an important brain-boosting food, helping DNA function properly, and yet many people struggle with new ways to serve it up. If that's your issue, this recipe will help. Here we're using a food processor to pulse cauliflower into a ricelike state, and then plump it up by simmering it in chicken stock or vegetable broth. A hint of oregano, tomatoes, and olives is all it takes to morph this cauliflower from the mundane to the magnificent.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium heat, add the onion and a generous pinch of salt, and saute until tender and slightly golden, about 7 minutes. Stir in the garlic, paprika, and chili powder and saute another 30 seconds.

Step 2

Meanwhile, place the cauliflower florets in the bowl of a food processor, in two batches if necessary. Pulse about 15 times, until the texture is small and resembles rice.

Step 3

To the onion, add the cauliflower, 1/4 teaspoon of salt, pepper, broth, tomatoes, and oregano, stirring to combine. Bring to a simmer over medium-low heat, cover, and cook, stirring occasionally, until the cauliflower is tender, about 4 minutes. Remove the lid and continue cooking until the remaining liquid has evaporated and the cauliflower is completely tender, another 2 to 3 minutes. Stir in the lemon juice, maple syrup, and capers; taste and add another pinch of salt if needed.

Step 4

Transfer to a serving bowl and serve immediately.

Step 5

Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying the cooking for 5 to 10 minutes after cutting helps ensure the heat won't destroy the effectiveness of these enzymes. The enzymes also need vitamin C to activate, which is accomplished here with a hit of lemon juice.

Step 6

Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Calories: 164 per serving.