Cauliflower is definitely up there on my list of loved vegetables. But it wasn’t always like that. I used to think it stunk too badly to eat, let alone consider cooking. But now I love it enough to stink up my house.
My favorite way is to roast it, but I have been searching for new ways to love it. I was super excited to see both cauliflower and spinach this week so I decided to search for a new way to use both.
Riced cauliflower is awesome! But combining both that and spinach is extra good.
Another thing a found that I though was really cool to use your spinach for was this…
There are so many options to use these veggies in. They are a great way to stay clear of carb fillers. You can use these in many of the same ways that you can use white potatoes, flour, or rice. Health Benefits of Spinach. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
It is easier than you think to eat healthily! And it doesn’t have to taste bad. It can taste amazing and fuel your body in the right way.