Food Aisle Face -Off: Brocolli vs. Cauliflower

Tonight on Diva TalkRadio,  hosted by by the happy healthcare host, Mr. Divabetic, Broccoli takes on Cauliflower in a head to head showdown on our popular food segment, Food Aisle Face-Off. Judi Wilcox RD, CDE will share with our listeners which veggie is better for you. Don’t miss it! Diva TalkRadio – Tuesday, December 13, 2011, 6 – 6:30 PM, EST. Enjoy over 30 Diva TalkRadio show are available for free on i-tunes (search ‘Divabetic’) and at: http://www.blogtalkradio.com/divatalkradio1.

Can’t decide whether you prefer Broccoli or Cauliflower? Here are two great recipes from one of  Dr. Oz Wellness Warriors, Nancy Schuessler’s Spicy And Secretly Delicious Recipes

When she was younger, the only way she could get herself to eat this vegetable was to imagine they were little trees. Envisioning them as something magical somehow made them appealing. Today, Nancy thoroughly love eating them and could devour a forest full of them! Cauliflower is also in season. Nancy admist, even though she readily eat this veggie and enjoy it, it definitely does not make Nancy Schuessler’s Veggie Top 10 All-Star Favorite List! Good grief, cauliflower doesn’t even make Mr. Divabetic’s Top 50 Veggie All-Star List. Thankfully, Nancy has found ways to make it tasty. Here’s two of Nancy’s  2 favorite recipes using just these veggies alone.

Nancy Schuessler’s Szechuan Broccoli

Ingredients

6 cups of chopped broccoli

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp apple cider vinegar

1 tsp honey

2 cloves of crushed garlic

1 tsp grated fresh ginger root

1 tsp red pepper flakes

1 tsp olive oil

Directions

First, heat up all of the seasonings in a pan/wok. After the “sauce” has started to warm, toss in the broccoli and make sure to move it around in the pan to coat all the florets with the sauce. Allow to cook about 4-6 minutes. (I prefer to leave quite a bit of crunch to my veggies and Dr. Oz says it helps to retain the nutrients as well!) Serve over brown basmati rice and enjoy!

Nancy Schuessler’s Roasted Cauliflower “Potatoes”

Ingredients

1 head of cauliflower

2 cloves of garlic

Olive oil spray

Coarse sea salt

Directions

I personally like to roast the cauliflower in the oven to help enhance its flavor. You can steam it, if you desire, as well! First, cut the cauliflower up into large pieces and arrange on a cookie sheet. Lightly spray it with an olive oil spray. Next, rub the crushed garlic on top. Sprinkle with the coarse sea salt and place in the oven at 400 degrees for 20-25 minutes. After they are cooked, remove from oven and just throw them all into a food processor. They will turn into a creamy consistency much like mashed potatoes! Serve immediately as a side to any dish as a substitute for mashed potatoes! Yummy AND secretly delicious!

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