Cauliflower is an excellent source of dietary fibers, vitamins C, B vitamins, K, omega-3 fatty acids and minerals such as manganese, potassium and magnesium. Cauliflower has low caloric value and can be used as a substitute for rice and potato.
Orange cauliflower is slightly sweet and rich in beta carotene, perfect for pies and soups. Orange cauliflower is probably one of the most delicious forms of cauliflower that you will ever eat. Many people whol do not like the taste of white cauliflower will find that the sweet and mild taste very enjoyable.
Purple cauliflower is rich in tannins and best enjoyed raw or "al dente". Purple cauliflower is much better for us than white cauliflower.
Eating cauliflower can help decrease the risk of inflammation-mediated diseases such as arthritis, obesity, diabetes mellitus, inflammatory bowel disease and ulcerative colitis.
Prolonged cooking destroys majority of vitamins and it is associated with bad, sulfur-like smell of cauliflower. Cooking 30 or more minutes decreases health benefits of cauliflower for 75%.
Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks.
Forget The Mashed Potatoes: Try This Very Healthy Alternative
1 large head cauliflower
5 garlic cloves
1/3 cup fresh herbs (chives and basil both work particularly well)
- Chop cauliflower into smaller chunks – about bite-size pieces works well.
- Peel garlic cloves and cut in half, lengthwise.
- Steam cauliflower and garlic for 15 minutes..or until cauliflower and garlic are tender enough for a fork to easily pass through.
- Combine steamed cauliflower, garlic, fresh herbs, and sea salt in a food processor or a strong blender and blend until everything comes together into a mashed potato-like consistency – it’s quite good smooth or slightly chunky. Alternatively, you can mash everything together by hand with a potato masher or a fork.
Enjoy this delicious and healthy mashed cauliflower dish.