When I learned that antioxidants, the healthy nutrients that help clean up free radical and possibly carcinogenic cells, add color to fruits and veggies, I assumed that cauliflower really had nothing going for it. I was wrong. The pale cousin to broccoli, cauliflower actually has a lot going on in both in terms of nutrition and taste.
First off, cauliflower is in season from December to March, so it should be easy to find a nice head of it at your grocery store right now. Plus, seasonal produce tends to be less expensive, which is a bonus in these crazy economic times.
Secondly, one cup of cauliflower contains 91 percent the recommended daily intake (RDI) of vitamin C. That is nothing to scoff at, especially if you don't enjoy drinking OJ. One cup also contains over three grams of fiber.
Cauliflower is considered a cruciferous vegetable, placing it in the same family as broccoli and kale. Cruciferous veggies may help prevent cancer, and they are known to reduce the risk of lung, colon, breast, ovarian, and bladder cancers. This class of veggies, cauliflower included, also benefit the liver and the cardiovascular system. The reasons to love cauliflower are plentiful!
Not sure how to cook it? See my new favorite way to prepare cauliflower when you read more. 1 large head of cauliflower Serves 4
2/3 cup low sodium chicken or vegetable broth
1 teaspoon turmeric
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 medium cloves garlic, pressed or finely chopped
sea salt and pepper to taste
1 large head of cauliflower