Cauliflower is at its peak during the coldest months of the year. A source of fiber and vitamin C and a member of the protective cruciferous family, it can be cooker or eaten raw in salads.

SELECT: Firm, white, compact cauliflower with no dark spots. If a cauliflower has its leaves intact you easily check its freshness.

PREPARATION: Remove leaves, trim large stalks and either leave whole or separate into flowerets. Wash in cold water and either steam, stir-fry, microwave or boil until just tender.

Suggested Seasoning:  Lemon juice, vinegar, parsley, chervil, pepper, cummin.

Low Carb Diabetic Diet