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    Cauliflower contains omega-3 fatty acids and vitamin K. It serves as a good source of proteins, phosphorus and potassium. Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants. Cauliflower plays a very important role in Antioxidation and detoxification. Potentially, regular cauliflower consumption can help decrease the risk of inflammation-mediated diseases such as arthritis, obesity among others.

    Cauliflower is best when eaten raw to maximize health benefits and get the most of the nutrients it supplies. Cooking does diminish some of the nutrients in cauliflower, but cooking only about 5 minutes won't degrade too much of the nutritional value. WHFoods recommends what they call "Healthy Sauteeing," which is cutting the florets into quarters and let sit for about 5 minutes, then cooking on medium heat for about 5 minutes in a small amount of vegetable broth, olive oil and turmeric to bring out the flavor and add extra nutrition.

    When purchasing cauliflower, WHFoods suggests opting "for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs." Cooked cauliflower should be stored in the refrigerator and eaten within two or three days.