Hello again. Welcome to part two, to an exciting insight into some of the worlds’ famous vegetables.
Here we go: What is it most of us know about Cauliflower?
Is it that we usually remember to be forced by our mum’s to eat it despite we never really knew why?
And this is why …
- Cauliflower is well known to protect against cancer. Recent studies confirmed that chemicals found in Cauliflower target and kill cancer cells while leaving normal cells unaffected.
- Cauliflower carries a lot of vitamins, especially vitamin C.
- It’s low in fat but high in water. In other words: It is great food for anyone who wants to lose weight.
- It’s high in dietary fiber. That’s the stuff nutritionists recommend to keep our body and digestive system healthy.
- Cauliflower also helps to repair DNA and is a great source to detoxify our body.
Is there any reason to not love Cauliflower? – Well, I can’t see any.
It’s cheap and very easy to prepare.
- Remove the outer leaves and thick stalks. Wash thoroughly.
- Break or cut florets into similar-sized pieces so they can be cooked evenly.
- Steam for about eight minutes, or boil for about five minutes.The florets should be soft, but not mushy.
- Cauliflower can also be roasted, stir- fried or eaten raw as a tasty addition to your salad.
- Cooking for longer than 5 minutes reduces the health benefits.
I love adding raw Cauliflower to my salad, slightly boiled by itself or as an exciting additive to a large vegie bowl.
Tip: Use your creativity to vary the taste by adding ground pepper, herbs or even mustard or tomato sauce.
Why would you want to have greasy and fattening chips if you can have a large bowl of healthy and low calorie cauliflower instead?
Try it! You’ll be surprised. I simply love it!