Cauliflower– A Super Food of the Month
Cauliflower is finally getting the star recognition that its cousin broccoli has received for years! Being part of the same vegetable family helps — cruciferous (crunchy) vegetables are famous for reducing inflammation, joint pain, and protecting against certain cancers. Cauliflower is also a kidney friendly food. I recommend including cruciferous vegetables in your daily diet three to four times each week, and make each serving size at least 1 1/2 cups.
Here are a few more reasons why Cauliflower is my SuperFood:
• It is a significant source of Vitamin A, C and K
• Protects against heart disease and stroke
• Contains a broad-spectrum of antioxidants shown to prevent cancer
• Helps detoxify the body ( good for the kidney and liver!) and reduce inflammation
Cauliflower provides nutrient support in three areas related to cancer prevention: detoxification, antioxidants and anti-inflammatory. How does it detoxify? Cauliflower contains phytonutrients called glucosinolates, which help activate detoxification enzymes in the body. It’s the perfect Springtime vegetable, when people are looking to release toxins that build up all winter long.
Besides its excellent source of vitamin A, C, K and manganese, cauliflower contains significant sources of beta-carotene and key antioxidant phytonutrients. This broad range of antioxidants helps lower the risk of oxidative stress in our cells, offering us more protection against certain cancers.
How should we prepare cauliflower? Well, we all know that raw cauliflower is great for dipping in hummus or salsa, but have you ever eaten it roasted, as you would potatoes? I love roasted cauliflower sprinkled with a little olive oil and red pepper flakes for an extra spicy bite! Yes, cauliflower is an excellent substitute for mashed, pureed or roasted potatoes without the starch or sugars! Cauliflower also makes a great meatless meal when prepared as a steak.