Cauliflower is part of the ‘cruciferous’ family of vegetables, that are rich in protective compounds which promote healthy liver detoxification; inhibit tumour growth and reduce free radical damage in the body.
Cauliflower contains: * Vitamin C - 1 cup provides 50% of your Recommended Daily Intake (RDI) * Folate, Potassium and Vitamin B6.
How To Prepare
If you over-cook cauliflower it can turn bitter and release its sulfurous compounds, which may leave an unpleasant smell too! So I recommend enjoying cauliflower raw, oven baked or cook it rapidly by boiling or steaming it.
Grate or process your raw cauliflower into rice-sized bits. You can steam this like rice or add to a wok for cauliflower-fried rice! Warm Salads – this is the perfect time of the year to oven roast your cauliflower in coconut oil and spices like cumin and turmeric, so it caramelises, delicious! Toss through your favourite green salads!
This amazing vegetable a very delicious soup! Simple add cream or milk to cooked & blended cauliflower for a creamy cauliflower soup.
This information is provided by our friend Amanda Ford, a Nutritionist and Founder of Zest+Zing, her consultancy practice based in Sydney’s northern beaches. Amanda is passionate about empowering longevity through a balanced approach to healthy living. She specialises in the areas of weight loss, digestion, stress + anxiety. www.zestandzing.com.au.
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