Cauliflower is an annual herbaceous plant of the Brassica genus of the Brassicaceae family (also broccoli, cabbage, Brussels sprouts, etc.). There are white, purple, green and orange varieties. His home is the Eastern Mediterranean. Cauliflower is around from about 600 BC. Around the 16th century, it became popular in Europe and later reached America.
You can eat Cauliflower raw, cooked, breaded or baked. An interesting fact is that cauliflower was once the most expensive, festively cooked and ‘spectacular’ at serving Victorian vegetables.
It has been an integral part of the daily cooking of the wealthy. Cauliflower is used in many kitchens, such as Italian, Spanish, Turkish, French, as well as Chinese, Japanese, Indian, American, etc. It is definitely evident that this vegetable is widely used.
The riches that Cauliflower brings us
Contains vitamins, minerals and photon-nutrients. It is rich in vitamins K, C, B6, omega 3 fatty acids, as well as folic acid, thiamine, riboflavin, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, manganese and is rich in many fibers.
Benefits of consuming Cauliflower
Studies show that cruciferous vegetables are an excellent source of natural antioxidants because of the high levels of various photochemicals. Cabbage vegetables are the largest source of phenolic compounds in food. The photochemicals it contains are called carotenoids, tocopherols and ascorbic acid.
Cauliflower contains sulforaphane, which protects the vulnerable tissues of the retina from oxidative stress, generally preserving the health of the eyes. Due to its available vitamins K, C and also omega 3 fatty acids, this vegetable has anti-inflammatory properties that help to protect the arteries and blood vessels from plaque build-up, reducing the chances of high blood pressure. The available vitamin K in its content is absorbed in the intestines with fat. It is important to consume it with some healthy source of fat, such as coconut oil. Vitamin K also helps to maintain healthy skeletal structure and generally prevents conditions such as osteoporosis, and this vitamin helps blood clot.
Cauliflower reduces cancer risk. It has chemo-preventative agents that interfere with the early stages of cancer to stop tumor growth. It is useful for preventing breast cancer, colon cancer, liver cancer, lung cancer and stomach cancer.
Cauliflower helps for inflammation. It is rich in antioxidants and anti-inflammatory compounds that reduce oxidative stress and the presence of free radicals in our body. Only one glass of this interesting vegetable contains the recommended daily dose of Vitamin C. In doing so, it helps to reduce inflammation, boost immunity, help against harmful bacteria, infections, etc.
Cruciferous vegetables are rich in glucosinolates – this is a large group of useful sulfur-containing substances. Improves digestion and detoxification. Sulfur-containing compounds maintain the proper absorption of nutrients and eliminate toxins and waste.
Cauliflower is low in calories, low in fat, low in sugar and carbohydrates, but has plenty of fiber. All this makes it an excellent choice for those who want to lose weight. In addition, this vegetable helps to reduce constipation.
Be careful with cauliflower
Some people find it difficult to digest cruciferous vegetables such as cabbage and broccoli. Cooking vegetables helps to alleviate this problem. This problem is thought to occur because carbohydrates fail to break down completely.
People who have existing kidney stones or gout. These types of vegetables have compounds called purines, which can sometimes break down to form uric acid in the urine. If you have a history of kidney stones and gout, it is a good idea to consult your doctor if you would like to eat this vegetable. In small amounts, cauliflower poses no risk. People who have a problem with the functioning of the thyroid gland should avoid them. Cauliflower does not adversely affect the thyroid gland in healthy people.
What else do I need to know?
It is a good idea to buy cauliflower with a healthy head that does not have dark spots, injuries or soft areas. In addition, the leaf-wrapped heads are fresh longer and better protected. Keep it in a paper bag in the fridge. Do not buy pre-cut cauliflower because it loses its freshness quickly and needs to be consumed within 1-2 days afterwards. When cooked cauliflower tends to break down faster, so it is good to store it in the refrigerator for no more than 2-3 days.
To cut it first it is good to remove its leaves and then the individual branches (cutting them at the base), also remove any spots and brown patches, if any. This vegetable is most easy to cook as it is ready for a couple of minutes. Keep in mind to not use metal containers (at least for longer cooking), because this vegetable reacts with metal! To prevent this from happening, add some lemon juice to the water.
Prepared in this way, cauliflower will retain its nutrients and will be more absorbable. You can also consume it in its raw state in combination with hummus. Check our recipes with hummus.
- It’s a good idea to soak cauliflower in vinegar water for about 30 minutes to remove any insects that may have remained in its rose;
- It is not advisable to boil or stew the cauliflower head whole because you will not have a good result. In this case, it is appropriate to break it into smaller pieces.
- It only takes 5 minutes to boil the cauliflower roses;
- If you feel a strong aroma when boiling, you can put a bay leaf in boiling water;
- Cauliflower turns yellow after cooking. If you want to keep it white, add a slice of lemon to the water;
- It is good after you have prepared it to drain it from the water with strainer.
Having introduced you to this very interesting vegetable in more detail, I suppose you will look it with other eyes. I boldly advise you to try some recipe and find the one you like best. If you do not like cauliflower, you can prepare it for someone else. Refine and enjoy it, because it has a lot that can give you.
Make sure to check our recipes with cauliflower!
Consume with Love!