I love cauliflower, I tell everyone that it is one of the most versatile vegetables. We always have a bag of cauliflower rice (grated cauliflower) on hand. In the last cooking class (whose recipes I’ll be posting shortly), I used cauliflower in nearly all of the recipes and could have made a menu of over 50 dishes, if it weren’t for a limited budget and time scale. It lends itself to so many wonderful dishes, and it comes in an assortment of colors (purple and orange as well, Missy was happy that I had some color in class this time) as well. Not only does it play nice with others, but it has some great health benefits as well, as should be expected as it finds itself in close company and relation to some other rock star cruciferous vegetables. Cauliflower supports 3 important systems in the body:
- Detox system: important to handle modern-day toxins. Phytonutrients, like glucosinolates (glucobrassicin, glucoraphanin, gluconasturtiian) activate detoxification enzymes and regulate activity.
- Antioxidant system: powerhouses like vitamin C, manganese, beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol help lower oxidative stress.
- Inflammatory/Anti-Inflammatory system
It is also a good source of:
- vitamin K
- sulforaphane made from the glucosinolate can help protect the stomach’s lining.
Pretty impressive stuff, I know that you’re itching to use cauliflower now, I’ll help you with this soon when I post the recipes!