I love eating and cooking with this delicious and nutritious white beauty! Cauliflower has a subtle low-key flavor which might be boring by itself, but when added to other spices or paired with a dip, it seems to light up with flavor. I love using it as a substitute for many different dishes like pizza crust, hamburger buns, mashed potatoes, sauces and soups. I seriously think the possibilities are endless when in comes to using cauliflower.
So, why should you eat this stuff?
- Cauliflower is a cruciferous vegetable – such as kale, broccoli and cabbage. These vegetables are great for cancer prevention because they provide powerful antioxidants and anti-inflammatory nutrients.
- Cauliflower is a great detoxifier.
- Cauliflowers is an anti-inflammatory. The anti-inflammatory properties come from the Omega-3 fatty acids and high levels of vitamin K.
- Cauliflower is a wonderful source of vitamin C. 1 cup of steamed cauliflower provides about 90% of the recommended daily amount.
- Cauliflower is an excellent source of folate & fiber. It has 9 grams of fiber for every 100 calories!
- Cauliflower is a good source of choline, a B vitamin known for its role in brain development.
What kind of cauliflower should I cook with?
- White cauliflower is the most common color you will find and it works great with all the recipes. You will also find a variety of different colors, each color will have a subtle flavor difference. Try using the different colors to make your dish even more colorful. With the different colors you will also find that each of them have a slightly different nutrient content due to its color.
- Try these other colors – Purple, Orange and Green.
- Purple – Cooks a little faster than white and has a slightly milder flavor. It’s color comes from anthocyacins, which is the same cancer fighting phytonutrients found in beets, blueberries and raisins. It is also higher in Vitamin A than white cauliflower. When you eat or drink phytonutrients, they may help prevent disease and keep your body working properly.
- Orange – Taste a little sweeter, milder and creamier than white cauliflower. Orange cauliflower has 25% more beta-carotene than white. The human body converts beta-carotene into vitamin A (retinol) – beta-carotene is a precursor of vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.
- Green – A cross between cauliflower and broccoli. When it is cooked it taste more like broccoli.
1 Medium Head (5-6 inches in diameter)
Total Fat 1.6 g
Sodium 176 mg
Potassium 1,758 mg
Total Carbohydrate 29 g
Dietary fiber 12 g
Sugar 11 g
Protein 11 g
For the next week I will post 3 or more NEW cauliflower recipes for you to try! If you’ve never tried cooking with cauliflower before, it’s time for you to get out of your comfort zone and experiment with some of these recipes. If you just want to incorporate cauliflower into your diet without trying to make anything fancy, try eating it raw with humus, lightly steam it, roast it in the oven or lightly sauté it in olive oil or butter.