Move over, Brussels sprouts – there’s a new favorite nutritious-but-not-that-tasty veggie in the kitchen.
That mild flavour is an advantage to cauliflower, however – it makes it an easy substitute for other non-healthy, high-carb ingredients. Not to mention that this member of the Brassica family packs tons of fiber and cancer-fighting nutrients.
They have some pretty good nutritional stats, too:
Serving Size: 1 cup
- 27 calories
- 2.1g protein
- 5.3g carbohydrates
- 2.1g fiber
- 2g sugar
- 0g fat
- 53mg vitamin C
- 15% DV folate
- 18% DV vitamin K
- 15% DV vitamin B6
The Health Benefits of Cauliflower
Cauliflower is more than a trend – it should be a food staple. Cauliflower can:
- Lower your risk of inflammation: The antioxidants in cauliflower help protect cells from damage that leads to chronic illness.
- Better regulate your blood pressure: The magnesium content assists with muscle contraction and cognition.
- Keep your nervous system healthy: Folate and vitamin B6 in cauliflower are the real MVPs here.
- Protect your bones: Vitamin K aids in both bone-mineral density and blood clotting.
Related: 6 Uncommon Uses for Brussels Sprouts
How should I cook it?
You’re pretty safe with most cooking methods when it comes to cauliflower. Besides boiling, they all more or less retain all the nutritional goodness the veggie contains. But if we had to choose, we recommend roasting to add a bit more taste to the mild vegetable!
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