Celebrate a low-oxalate favorite of mine, cauliflower. See the NYTimes’s (David Tanis) praise of the mild-flavored, versatile, low-oxalate, low-carb Cauliflower. Cauliflower also keeps well both in the raw state and cooked as a left-over. It is a convenient, make-ahead vegetable. Cooked, 1/2 cup contains only about 2.7mg oxalate; this is about 1/10 of the amount of oxalate in potato. When seasoning your cauliflower dish, skip high-oxalate spices like turmeric. Instead use low-oxalate seasonings such as garlic, mustard, lemon, and ginger.
Read more at the New York Times.
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