With the change of seasons we will soon have an abundance of wonderful spring vegetables and new flavors to wake up our winter tasted buds. Forget the root vegetables and turn to the spring asparagus, artichokes and fresh cauliflower.
Here’s a great article on the benefits of cauliflower. I love covering it with the anti-inflammatory benefits of turmeric and roasting it until tender. It’s wonderful. I’ll be posting the recipe soon (it’s really very easy). But for now, here’s a link to a great article about cauliflower.
Could cauliflower be the 2015 vegetable of the year_ The Raw Food World News
