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Articles / The Goodall Institute's Pan-Seared Cauliflower With Garlic And Capers

The Goodall Institute's Pan-Seared Cauliflower With Garlic And Capers

Published July 6, 2018

Cauliflower is part of the Brassica family, which also includes cabbage, broccoli, and kale. The vegetables are rich in sulforaphane, a plant chemical that is believed to have powerful health benefits. Cauliflower is a chameleon of sorts, depending on how you cook it, becoming deep and intense when seared and mild when boiled. Here you’ll blanch it to tenderize the sturdy florets, then sear it until the edges are nicely browned, for an intense flavor.

Serves: 4

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