Not everyone is a fan of cauliflower. I get that. It’s a non pretentious vegetable, that deserves much more attention it’s actually getting.
Cauliflower is cheap, versatile, and features a high concentration of nutrients for the calories contained. The bad rep has something to do with the fact that it stinks badly when it cooks. The taste can also be a bit off-putting. Cauliflower is definitely not a kids favorite and sometimes that also applies to the grown-ups.
Cauliflower is enjoying a revamp lately though. No longer just for dips and soups, this unlikely veggie is taking the center stage in main dishes at some of the best eating spots around.
We have also found new ways to use it: what about cauliflower crust pizza? Or cauliflower rice?
Back in the days, even Mark Twain was very fond of this cruciferous vegetable. In Pudd’nhead Wilson he states “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Conferring cauliflower a college degree.
Cauliflower was indeed an expensive and fashionable vegetable on the Victorian table. It was the queen of vegetables, and was often steamed whole and served elaborately garnished. Cabbage, on the other hand, was on everybody's plate, with no college education.
Cauliflower is cheap, versatile, and features a high concentration of nutrients for the calories contained. The bad rep has something to do with the fact that it stinks badly when it cooks. The taste can also be a bit off-putting. Cauliflower is definitely not a kids favorite and sometimes that also applies to the grown-ups.
Cauliflower is enjoying a revamp lately though. No longer just for dips and soups, this unlikely veggie is taking the center stage in main dishes at some of the best eating spots around.
We have also found new ways to use it: what about cauliflower crust pizza? Or cauliflower rice?
Back in the days, even Mark Twain was very fond of this cruciferous vegetable. In Pudd’nhead Wilson he states “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Conferring cauliflower a college degree.
Cauliflower was indeed an expensive and fashionable vegetable on the Victorian table. It was the queen of vegetables, and was often steamed whole and served elaborately garnished. Cabbage, on the other hand, was on everybody's plate, with no college education.
CCauliflower health benefits
A cruciferous vegetable, cauliflower is loaded with vitamins, minerals, phytonutrients, antioxidants and fiber.
In particular cauliflower is an excellent source of vitamin C, and a very good source of
manganese. When it comes to phytonutrients, cauliflower is second to none1. Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower's key antioxidant phytonutrients2. This broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells3.
Being also a good source of Vitamin K gives cauliflower anti-inflammatory properties.
Few studies have reported cauliflower may help preventing cancer. This connection between cauliflower and cancer prevention should come as no surprise, as cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention4.
Cauliflower Nutrition facts
Here’s nutrition breakdown of cauliflower:
Image courtesy of nutritiondata.self.comAs you may notice one cup of cauliflower has only 25 calories but an outstanding 77% of the RDI of Vitamin C.
New culinary trends with cauliflower
Cauliflower is becoming a common resident of restaurant menus. At Alder, in the East Village (NYC) they serve it fried, covered in lardo and with cocoa nibs sprinkled on top: DELISH! At Willow Road (again in New York) they serve an amazing sandwich (a bit too expensive) with cauliflower a la plancha, raisins, pine nuts and baby spinach. At Sullivan Street Bakery in Hell’s Kitchen (NYC) they serve what I believe to be one of the most delicious pizzas in the world; a crunchy crust with caramelized cauliflower, roasted garlic, and tiny morsels of green olives underneath a healthy coating of Parmigiano-Reggiano, ensuring that once you go green, you’ll never go back. ____________
References
1 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13
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I have discovered a love for cauliflower with a simply and super tasty recipe. I break the cauliflower into florets, drizzle with a bit of olive oil, fresh garlic and lemon juice. Top it off with a bit of Parmesan cheese and roast it in the oven at 375 for about 25 mins. It is delicious!
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