While it may be one of the less popular veggies in our houses, cauliflower is one that we should try to incorporate weekly. Cauliflower is a non-starchy vegetable and is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins.
Glucosinolates are sulfur-containing compounds that give cauliflower its pungent smell and flavor. Glucosinolates activate the body’s detoxification system. Cauliflower is also an excellent source of potassium with one cup having almost the same amount as a banana.Potassium is an essential dietary mineral. Normal body functions, including regular heart beats and proper body hydration, depend on proper potassium concentrations both inside and outside of cells. Vitamin C is an antioxidant that promotes skin and brain health. When you think of vitamin C, you might think of oranges or other fruit. Cauliflower has a surprisingly high amount of vitamin C. One cup of raw cauliflower contains 52 mg. In comparison, a medium orange contains 64 mg.
Quickly cooking cauliflower reduces the sulfur smell, preserves crispness and color and reduces the loss of nutrients. Steaming or microwaving cauliflower will preserve its vitamin content better than boiling. To preserve whiteness, add 1 tbsp. of milk or lemon juice to the water, and don’t cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow.
Easy Ways To Add Cauliflower To Your Meals
– chop some up and serve with hummus and other veggies!
– puree cooked cauliflower and mix it into your Mac & Cheese if you are using a light sauce for the cheese.
– use half cooked cauliflower and half cooked potatoes the next time you make mashed potatoes to help lower the starch content but increase the flavor!
– drizzle with some balsamic and roast in the oven for a perfect side dish!