Cauliflower is part of the cruciferous family. Named after the shape of the petals (the four petals resemble a cross or crucifix), cruciferous vegetables are known for the nutrient-dense properties (yay!). A native of the Middle East, cauliflower made its way to Europe from Cyprus in the 16th century before being found in North America a century later. Needless to say, cauliflower has found its way around the globe since then, finding a place on kitchen tables throughout the world.
Nutritional Properties
Cauliflower is rich in:
- Vitamin C (77% RDI)
- Vitamin K (20% RDI)
- Folate (14%)
- Choline (11% RDI)
- Potassium (9% RDI)
- Magnesium (4% RDI)
Benefits of Consuming Cauliflower
Not only is it one nutrient-rich, tasty veggie, it is also rich in several antioxidants, which aid in the reduction of inflammation. It is also a good source of fiber, helping you feel fuller longer. Not to mention, its full of choline which helps with brain function. It is low in carbohydrates making it very popular with nutrition-conscious individuals looking to reduce their over-consumption of carbohydrates. Cauliflower has found popularity among individuals seeking a more whole foods diet often replacing it for processed grains to replicate grain-based dishes.
How to Use Cauliflower
- Make it the star of the show with roasted Cauliflower and Lemon Tahini Sauce
- Rice it to make a low-carb rice substitute
- Mash it up to create a faux mashed potato
- Turn it into a pizza crust.
https://www.medicalnewstoday.com/articles/282844