Cauliflower often has a bad reputation as boring or not as healthy as more colourful vegetables. Even green cauliflower is marketed as “Romanesco Broccoli.” However it’s actually extremely nutritious. It’s also a great vegetable for picky eaters as it can be blended into creamy pasta sauces.
1. Contains a Special Enzyme called Sulforaphane
Cauliflower, like other cruciferous vegetables, such as cabbage and broccoli, is capable of providing sulforaphane which can provide protection to arteries. Eating cauliflower may also protect against cancer (due to the presence of glucosinolates).
2. Rich in Vitamin C
One serving (1 cup or 100g) has 73% of our daily Vitamin C requirement. Cauliflower is also protective against gout, a type of inflammatory arthritis, which is making a comeback in recent years due to purine rich foods in the diet (such as beef, bacon and beer 🍺).
3. Great Source of Choline
Cauliflower is a very good plant-based source of choline, which is essential for brain development as it helps to repair and maintain cell membranes.
Why is it Bitter?
The plant chemical giving it a bitter taste is called sinigrin and only some people can taste it 😖 Roasting cauliflower breaks this down so I recommend this if you’re especially sensitive.
My Top Tip
You can eat cauliflower both raw or cooked – they provide different benefits. I love roasting it with spices such as garlic and onion powder, turmeric, black pepper, smoked paprika and mixed herbs. Toss with toasted pine nuts, coriander, a little tamari and a big squeeze of lemon!
