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This super veg proved itself to be one heck of a delicious multitasker this year, standing in for everything from mashed potatoes to rice to pizza crust. And there's lots to love about cauli. It brings fiber, potassium, and folate to the table, but there's more: Cauliflower is also dramatically lower in calories than the foods it's replacing, and it never tastes like deprivation.
Pulse 8 cups cauliflower florets in a food processor until ricelike (or grate on large holes of a box grater). Toss with 1 Tbsp olive oil and ½ tsp coarse salt. Roast at 425°F on a rimmed baking sheet, stirring, 20 to 30 min. Serves 4. 83 cal per serving
The latest fruit- and veggie-based packaged snacks boast short ingredients lists, minimal processing, and serious nutritional cred — such a fantastic alternative to the usual empty-calorie vending machine fare. From addictive onion chips to crunchy broccoli bites to delectably moist dried fruit, the next generation of healthy nibbles has us wowed.
Getting kids excited about vegetables and school? Yes, possible — look at Stephen Ritz, an educator at New York's P.S. 55 and founder of the Green Bronx Machine. His nonprofit gardening program teaches students to grow, sell, and love fresh produce. "These kids were selling, let's say, green things in small plastic bags," he quips. "Now they're selling different green things in bigger bags, with much better results." Attendance at Ritz's school has rocketed from 40 percent to 93 percent, behavioral incidents are down by half, and the organization has created 2,200 youth jobs. No wonder programs like these are so popular, with more than 4,000 garden classrooms cropping up around the country.