CAULIFLOWER

  It’s a member of the cabbage family and is similar to broccoli, as it has florets too.  The entire plant is edible, although the leaves take longer to cook and they have a strong flavor. 

What are some of the health benefits?

1. It is an anti-oxidant.  It’s valuable for its content of Vitamin C and manganese.  Since cauliflower is known for its carotenoids, such as beta-carotene, and other anti-oxidants such as:  kaempferol, ferulic acid, cinnamic acid and caffeic acid.  These ingredients help your body protect against free radicals that can cause cancer and heart disease. 
2. It is an anti-inflammatory.  Cauliflower is one of the best sources of Vitamin K and omega-3 fatty acids.  If you have arthritis, diabetes, inflammatory bowel disease or obesity, cauliflower should be a part of your diet.
3. It protects against heart disease and high blood pressure.  Since it helps to decrease chronic inflammation, blood flow to all parts of the body is enhanced.  It also contains allicin, which improves your heart’s health and reduces your risk for strokes. 
4. It aids in digestion.  Cauliflower has a rich supply of fiber and because it contains glucoraphi, it helps to protect your stomach lining – thus helping  to prevent stomach ulcers.  It also has indole-3-carbinol, which is known to affect the metabolism of estrogen in the body, and may help to prevent breast and other female cancers.
5. It has a good supply of the B Vitamins.  Besides B vitamins, it is also known for its proteins, phosphorus and potassium content. 

The best way to cook cauliflower to keep its nutritious value is to saute it for about five minutes.  Otherwise, it becomes mushy and will lose its flavor.  If you have gout, then you need to be warned because cauliflower helps to produce uric acid – something you need to avoid. 

Cauliflower is also served raw in vegetable trays.  It’s very popular at parties and is easy to prepare.  So don’t forget your “white” veggies!