Many foodies have suggested that cauliflower should be recognised as the latest “superfood”. For the last few years it has barely had a mention alongside other brassica vegetables such as kale, cabbage and broccoli. All things green seem to have taken the limelight, though cauliflower is also a cruciferous vegetable and ther
efore has many nutritional benefits of its own.
As it grows the green leaves around the floret provide protection from sunlight hence it tends to be white in colour. This year you’re more likely to stumble across a ‘natural mutant’ coloured either green, orange or purple, which can contain much higher quantities of nutrients.
Raw cauliflower is an excellent source of vitamin K, the nutrient that works in synergy with vitamin D to aid bone and cardiovascular health. It is also high in antioxidants and vitamin C, which provide benefits for our immune system, stress management, eyes and skin. It also contains fibre, potassium, magnesium and B vitamins. Much research is based on its plant chemicals, phytochemicals, which are reputed to be anti-cancer and also beneficial for liver health. Recommendations by health agencies to eat several serving of cruciferous vegetables each week are for good reason.
Cauliflower can be mashed, baked, steamed, added to a soup, stir fried or simply eaten raw. It can also be grated and mixed into salads, pasta or dipping sauces. It has a slightly bitter flavour which pairs well with mushrooms or garlic, increasing the immune boosting effect of any dish. The leaves and the stem can also be used in soups and stocks.
Enjoy the rise of cauliflower power this year and look out for those highly nutritious rainbow varieties!
Looking for a child friendly recipe? Try this ‘Olden Days’ Cauliflower Cheese
