Cauliflower is an unparalleled health ally, from its leaves to its florets. Puree, salad or gratin, discover this vegetable packed with nutrients in a new light!
What's this?
From the cruciferous family, as well as broccoli and its cousin's cabbage, cauliflower is delicious raw or cooked. It is full of fiber and especially vitamin C. This vegetable comes in several varieties that provide different vitamins and can be enjoyed from head to leaf. And good news: in Quebec, we enjoy cauliflower from June to November!
Cauliflower is out of the ordinary
It's not just boiled or raw that you can taste cauliflower! Reduced into breadcrumbs thanks to the food processor, it perfectly replaces couscous and can even be turned into a healthy pizza dough. Cooked in chicken broth, then blended with a little parmesan cheese, milk and garlic, it becomes a good nourishing Alfredo sauce. And if you only want to nibble, nothing like cauliflower popcorn! We cut the vegetable in bouquets, we season, and hop it sends to the oven to grill! Result? A vitamin and simply delicious snack!
A thousand and one virtues
The cauliflower is stuffed with good things! Indeed, it is an excellent and surprising source of vitamin C, an antioxidant essential for strengthening bones, teeth, and the immune system. This vegetable also contains a lot of vitamin K, which helps with clotting, and lutein, which is needed to protect the eyes. Its high concentration of vitamins and minerals of all kinds also gives it properties that work against cardiovascular diseases, diabetes, some cancers, and even memory loss.
A healthy ally
It is beautiful, it is good and it is filled with nutrients: cauliflower really has everything to please! It is a slimming food of choice thanks to the fibers and the water it contains. These allow to feel more quickly satiety and thus avoid overeating. More: A 1/2 cup (125 mL) portion of cauliflower contains only 13 calories and counts as a full serving of vegetable!
From the grocery store to the plate
We must choose the whitest cauliflower possible. It ideally has no brown spots and its leaves are very fresh and green. It can be kept raw in the vegetable drawer of the refrigerator for about five days. It can also be frozen after blanching for three minutes and then soaked in very cold water.
And how do we eat it? Raw with a dip or cooked in our recipes! Prioritize steaming to keep a maximum of nutrients and avoid making the vegetable pasty. It will also be easier to digest as well.
A rainbow of vitamins!
Green, purple or orange, cauliflower surprises with its variety of colors! All these colored pigments are natural and indicate a higher concentration of chlorophyll (green), anthocyanins (purple) or carotenes (orange). Go ahead, put some color on your plate!
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