I know many people that don’t like/eat cauliflower, some of them have never even tried it and are not yet ready to give it a chance, and some of them did try it but not really enjoy its taste. However, I think that knowing its characteristics and benefits makes it a more tempting vegetable to discover and why not introduce to our diet.
Cauliflower is a very rich vegetable of the cruciferous family and it exists in multiple colorful varieties. The most common cauliflower is white but there are also purple and orange cauliflowers.
Consumed raw, the cauliflower benefits the body (specially the woman’s body) in many ways. In fact, it is proven by several studies that regular consumption of cruciferous vegetables fights against the appearance of some cancers such as ovarian and lung cancers, and that is because cauliflower & family contains glucosinoltes which transforms into molecules that would limit the development of certain cancers.
Consumed cooked, the cauliflower supplies the human body with vitamin C which has antioxidant properties, protects against infections and contributes to healthy bones, cartilage and teeth. Moreover, cauliflower is source of both vitamins B6 and B9, which play a significant role in the formation and production of body and nerve cells. The vitamin B9 in particular helps in the production of genetic material (DNA, RNA), in the functioning of the nervous system and the immune system. Hence, the importance of consuming cauliflower during the pregnancy. Also, boiled cauliflower is source of vitamin K which is necessary for the production of proteins that help to coagulate blood.
At last but not least, cauliflower is low in calories, hence it is ideal for weight loss if introduced to diet programs.
In the refrigerator: right after picking the cauliflower up from the store, keep it in loosely sealed plastic bag in the refrigerator for up to 6 days.
In the freezer: Bleach for three minutes in boiling water, then let cool. Drain and put in freezer bags.