Cauliflower
The cruciferous family, also called the brassica or cabbage family, is known for its cancer-fighting properties. Sulphoraphane and its derivatives, indoles and isothiocyanates are the phytonutrients believed to be responsible for neutralizing free radicals, ridding the body of cancer-causing substances, and reducing cancer risk in general. Cauliflower is also a good source of vitamin C and folate. Vitamin C is an antioxidant that helps promote healthy skin and protect against cancer, heart disease, and cataracts. Folate, a B vitamin, is necessary for cell regeneration and DNA synthesis and can prevent neural tube defects in babies, as well as protect adults against heart disease and certain cancers. A serving of cauliflower is just half a cup, which has only 15 calories, 2 grams of fiber, and almost half of our daily need for vitamin C. Cauliflower is at its best in the fall, winter, and spring, but is available at Gelson's throughout the year in both organic and conventionally grown varieties. When you pick your cauliflower, look for firm, compact heads with white unblemished curd (undeveloped white flower buds). If there are leaves, they should be green and crisp. When you bring your cauliflower home, place it in a perforated plastic bag and store it in the crisper for up to five days. Make sure that you place it in the drawer with the stem end facing up to prevent moisture from collecting and causing it to spoil. To prepare cauliflower, pull off the leaves and rinse the head under cold running water, removing any visible dirt. Trim off any discolored or loose pieces. With the stem end up, cut around the core to free the florets. Cut florets into uniform pieces. You may want to rinse the cut florets again briefly before cooking if it was very dirty at first washing. To retain the most nutrients, either roast, steam, or microwave your cauliflower (with no or little water). Boiling and cooking the whole head causes the greatest nutrient losses. Cauliflower pairs well with olive oil, lemon, orange, garlic, capers, olives, dill, curry, marjoram, mace, nutmeg, nuts, mild cheeses, and hard-boiled egg. This month, try my recipe for Curried Cauliflower, Potatoes, and Peas.
|
| privacy policy | how to view this site | site map | careers | contact us | sign up for the newsletter | customer feedback |
lthough I'm always telling you that the deeper-colored fruits and vegetables are the most nutritious, there is one exception to the rule: cauliflower. This flower is a close relative of broccoli, belonging to the cruciferous family of vegetables.