I’m afraid I have to admit that I’d always thought of cauliflower as the less tasty, less colourful version of broccoli, with a weird texture between soft and crunchy. But I’ve decided to like it, and really, now that I’ve started, I realise that it’s really not half bad. (And a mound of melted cheese on top doesn’t hurt either haha).
Anyway, while having my cauliflower for lunch today and thinking half-wistfully about broccoli, I decided I really did need to find out what benefits eating cauliflower had. You always hear such a lot about broccoli’s life-enhancing powers, but not so much about cauliflower (well I hadn’t anyway). I mean, it’s such a subdued, colourless vegetable, I really couldn’t help wondering if there was any real point in my eating it.
Well – it turns out cauliflower is a powerhouse in its own right. Besides the obvious no-fat thing, it’s super high in vitamin C, vitamin K, and omega-3 fatty acids. It also contains other good stuff, including phytochemicals, glucosinolates, carotenoids, folic acid, fibre, potassium and manganese (yeah I know, some of us still wonder what’s manganese for). It’s really quite as decent as broccoli. So have some today! (With a mound of melted cheese on top haha). Remember though, that boiling reduces cauliflower’s nutrient levels, so try steaming or stir-frying instead.
WHFoods has a good article on cauliflower.
And that picture above is my painting entitled, um… Choux fleurs. Yup.