Cauliflower
Cauliflower probably originated in Asia Minor, but was available almost exclusively in Italy until the 16th century when it was introduced to France and eventually to other areas of Europe.
It was first grown in North America in the late 1600s. Cauliflower is a vegetable that is many times overlooked. It is a member of the cruciferous family, a family which is known for containing nutrients that fight against several diseases.
There are two main ingredients in cauliflower, and all of the cruciferous family, that are the main disease fighters. These are indole-3-carbinol, or 13C, and the photonutrient sulforaphane.
Cauliflower also contains vitamin C and folate. Folate helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth and not getting enough can make you succeptible to many diseases down the road such as cancer and heart disease.
Vitamin C is considered an antioxident. When used alongside other antioxidents such as vitamin E and betacarotene, you can keep your immune system strong.
Three florets of cauliflower a day will provide you with 67 percent of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or purple, it is past its nutritional peak.
Serving the cauliflower raw will give you the highest nutritional benefits, however, if you must cook it, lightly steamed will also keep its cancer fighting components intact.
See also:
Cauliflower Food Facts
Cinderella Vegetables
And from our sister site FitnessandFreebies.com:
Healthy Tasty Seasonings for Bland Vegetables.
Recipe: Cauliflower Provencal
1 cauliflower
1 sweet red pepper (diced)
2 tomatoes (coarsely chopped)
1/3 cup vegetable stock
1/4 cup sliced black olives
1/8 teaspoon each salt and pepper
Prepare and steam cauliflower 9 to 10 minutes or until just tender.
In a saucepan, combine red pepper, tomatoes, and stock. Bring to
a boil over moderate heat. Cover pan and cook, stirring, about three
minutes or until peppers are almost tender.
Add cauliflower and olives and toss to coat. Cover pan and continue
to cook, stirring, 2 to 3 minutes or until cauliflower is tender.
Season with salt and pepper.
Recipe makes four servings.
Nutrition information per serving:
Calories: 74
Fiber: 1g
Saturated Fat: 0g
Total Fat: 1g
Sodium: 127mg
Cholesterol: 0mg
Carbohydrate: 14g
Protein: 5g
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See also:
Cauliflower Pork Pasta
Garlic Cauliflower
Cream of Cauliflower Soup
Broccoli Cauliflower Salad with Dressing
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