Very often, white meals have been accused of not being as healthy as their rainbow-hued counterparts. True, there are many benefits to consuming fruits and vegetables that stone coats of some colors, and I usually follow the lead of Nutrition Editor Jessica Ball, M. S., RD, and grab a bag of frozen berries—plus I stock up on a bell peppers multi-pack, bananas, lush greens and blueberries. Yet, some white or pale products have advantages too. Enriched grains basically have about half as much folic acid as their whole-grain counterparts, and the ferment that results in sourdough bread is beneficial for gut health. Besides those A-OK-every-so-often particles, the piece that I grab on every one retailer run—which I believe is really underrated—happens to become white. The most underappreciated frozen meals in the supermarket is broccoli, in my opinion. First of all, frozen broccoli is one of the best affordable purchases in the whole business. Not only is a 12-ounce, four-serving case only$ 1.59 at my local Target, but because it’s cleaned and frozen, that also means that I’m creating less food spend. The stems and leaves have already been trimmed away ( and hopefully, used in stock or composted! ). Additionally, the freezer extends its life cycle from a few weeks to several months, even though I only use at least a few bags per week, but I always need that long. Ways to Use Frozen Cauliflower Which brings me to the second thing I adore on frozen cauliflower: it’s extremely flexible. Some of my friends find it surprising that I do n’t always have the time to cook because I’ve been writing about food and wellness for a living for 16 years. But since I live only and like to improve my workdays so I can connect, volunteer, capture up on home tasks, cook a quiet dinner or relax at night, I’m not too proud to admit that I often turn to well-balanced freezing meals. ( I’m particularly fond of the new frozen bowl line from Kevin’s Natural Foods. ) These entrees are usually successful, but they’re often as vegetable-rich or when filling as I would like them to remain. Therefore, I use frozen broccoli to mass up these dinners the most frequently. I heat half a case of cauliflower, season it, and then freeze the leftovers. I stack the main food over the baked vegetables, allowing the sauce to pour over everything else above. I’ve completed two more fruit servings from my normal purpose in just a few minutes and with practically no effort. I swear by this method when it comes to soup. Just add 1 to 1 cup of broccoli to each serving of canned sauce, or use it in combination with something like this 3-ingredient butternut squash and cabbage soup with chickpea croutons. You wo n’t even notice it in this Berry-Banana Cauliflower Smoothie!- you can use frozen cauliflower rice as a base for “grain” bowls or to add to smoothies. How to Make Frozen Cabbage So It Is n’t Wet One of the most frequent complaints about frozen produce is that they can turn stale when compared to fresh ones. However, it is still possible to get frozen vegetables to feel just as good as new. When the cauliflower is seasoned and covered in sauce, I find that scorching works just fine for the frozen food steal. Steaming is far from your only choice, though. Air-Fryer Cauliflower is great. Unthawed cooled cauliflower can be tossed in an air fryer with olive oil, seasonings, and a few minutes of stirring way through, and it will cook at 360 degrees Fahrenheit for 18 to 22 minutes. As long as you do n’t group the pieces, the flowers will caramelize wonderfully. Or consider roasted-from-frozen cabbage. The best roasted cauliflower may come from leaving room in the pan and adding the avocado oil and ingredients three-quarters of the way through the cooking process. Frozen Cauliflower’s Health Benefits Last and certainly not least, I love frozen broccoli for its health advantages. Do n’t be deceived by its absence of color. Cabbage is rich in vitamins C and K and another heart-healthy and severe inflammation-reducing flavonoids. Plus, each glass delivers 2 ounces each of plant-based protein and grain, along with just 28 energy. When fresh and frozen vegetables are compared, study shows that there are no health differences. ( Fresh can often be more nutritious because fresh can be put on ice at its optimum ripeness, while fresh may lose some of its micronutrient content ). You can use frozen broccoli in a variety of food, and it’s inexpensive and easy to have on hand. Additionally, frozen broccoli assists in meeting your daily vegetable intake and provides numerous health advantages. If you do n’t currently have a bag of cauliflower in your freezer, I’m hoping you’ll be a little more persuaded to buy one the next time you shop. Balsamic Broccoli and Cauliflower, Shepherd’s Pie with Cauliflower Topping, an extra-large cooled dinner and your souped-up sauce are all waiting.

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