A Dietitian's View

Health Perks: Cauliflower is a top source of the antioxidants known as glucosinolates. These are phytonutrients that remove free radicals from the body by stimulating the body's own natural antioxidant systems. Additionally, the high amounts of vitamin C in cauliflower are healthy for the skin and the immune system. Lastly, diets rich in potassium (which lowers blood pressure), fiber (which reduces cholesterol), vitamin C (which prevents oxidation of LDL 'bad' cholesterol) and vitamin B6 (which reduces homocysteine levels) are associated with maintaining a healthy heart,
Nutrition Stats: (1 cup) 25 calories, 5.3g carbs, 1.98g protein, 2.5g dietary fiber, 0.1g fat, 30mg sodium.

Purchasing: Look for firm, white, clean tops. Avoid brown spots and soft heads.

Storage: Cauliflower will keep for up to five days if stored in the crisper section of the refrigerator. If the head is not purchased wrapped, store it in an open or perforated plastic bag. Keep it stem-side up to prevent moisture from collecting on it.

Antipasto salad

6 cups water
1/4 cup fresh lemon juice, divided
4 medium artichokes (each about 12 ounces)
1 (7-ounce) bag whole baby carrots with tops
3 cups small cauliflower florets
1 (8-ounce) bag baby pattypan squash, halved
3 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup vertically sliced red onion
1/3 cup pitted kalamata olives, halved
1/3 cup fresh flat-leaf parsley leaves

Combine water and 2 tablespoons juice in a large bowl. Cut off stem from an artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut lengthwise into quarters. Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes. Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender. Remove from pan with a slotted spoon; plunge into a large bowl of ice water. Add carrots to pan; cook 1 minute. Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender. Drain and plunge in ice water with artichokes. Drain artichoke mixture well.

Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk. Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill. Sprinkle with the parsley just before serving.

Yield: 8 servings (serving size: 1 1/4 cups)

CALORIES 117 (44% from fat); FAT 5.8g (sat 0.8g,mono 4g,poly 0.8g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 62mg; SODIUM 360mg; FIBER 5.7g; IRON 1.7mg; CARBOHYDRATE 15.3g