Around since the 17th century, the cauliflower is extremely nutrient dense, including vitamins and minerals such as vitamin K, B6, folate, B5, potassium and manganese plus others. It contains particularly high levels of vitamin C (vital for the immune system, required for the formation of collagen and key for cholesterol management), and choline (important for nervous system health including memory and mood) and a good source of antioxidants, as well as nutritional evidence suggesting it can help with hormonal balance. It is also high in fibre – essential for gut health, satiety, and blood sugar balancing.
How to eat them? Well, gone are the days of boiled, soft cauliflower. It is a versatile vegetable, so think in terms of cauliflower ‘steaks’, wedges, rice, plus also roasted, stir-fried – and even raw. You can roast the whole cauliflower including the green parts, make cauliflower houmous, include in a curry or a soup – and of course always the old-school mac ‘n’ cheese. How will you cook yours?
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