When it comes to healthy eating, kale, that super leafy green, has been hitting the headlines and the table in the last few years as the way to go to get it all.
Why? Eating highly colorful vegetables, like dark greens, bright oranges, purples and reds has always been thought to be best, and kale, along with other dark veggies and fruits, tends to hold the most nutritional benefit and the greatest bang-for-your-vitamin-buck.
And so, it would seem counter-intuitive to reach for a head of cauliflower, wouldn’t it? It’s pretty much all white, without a color in sight.
But it turns out that for once, our instincts are wrong. Cauliflower might be pale but it’s a vitamin-packed veggie with a deceiving exterior.
As a member of the brassicaceae family, cauliflower has the same nutritional profile as broccoli and other cabbages. And it’s versatile to boot. A report on USC San Diego’s website points out that you can use cauliflower for a whole whack of things, like soup, a pasta substitute (Kraft Dinner has a version with cauliflower in it,) and gluten-free pizza crust.
So what does this miracle worker actually contain?
Fresh cauliflower is an excellent source of vitamin c giving almost 50mg per 100g, or about 80% of your daily recommended intake. It also has substantial levels of vitamin k, and good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), and niacin (B3).
Minerals such as manganese, copper, iron, calcium and potassium can also be found in this worthy vegetable.
Cauliflower is best bought in the winter months, but thankfully is available in most produce sections year round.
Look out for bruised surfaces, and dark color patches indicating the growth of mold known as ‘downy mildew’.
For some great ways to cook it up, check out these exciting cauliflower recipes.