I CONFESS. CAULIFLOWER has never really been my go-to when it comes to side dish choices. Something about the texture and the shape just reminds me of the neuro part of my anatomy lab in med school. That said, catching a glimpse of a recipe for ‘cauliflower fried rice’ over someone’s shoulder the other day that looked nothing like the brainy vegetable, intrigued me. I mean if I am to get on a pedestal about trying something before you knock it when discussing dietary lifestyle modification with patients, I should really practice what I preach, right? So last weekend, Cauliflower Fried Rice made its debut in our lives, and we think we might keep it. Here is why cauliflower came out of the doghouse in my book: It is a cruciferous veggie. This means it contains glucosinolates that break down into compounds that protect cells from DNA damage. It’s related to kale. (Other veggies in this genre include the likes of brussels sprouts, arugula, bok choy, broccoli, cabbage, kale, and radish.) It’s full of fiber; and low in calories; and if you’re folate happy, it’s full of it. It is a fantastic carb alternative. (I am not against carbs by […]

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