Cauliflower (Brassica oleracea var. botrytis) is a cultivated species of cabbage of which the inflorescence is mostly used for food purposes.
It is a member of the Cruciferae (or Brassicaceae) family like other crops commonly used along the fall/winter period in our latitudes: broccoli cabbage, the Romanesco cabbage, wasabi, arugula, and many others.
These plants have the common characteristic of containing a good amount of minerals such as sulfur (which is often the cause of the pungent odor when cooked), calcium, phosphorus, copper, iodine, selenium, and magnesium, they are also (particularly when taken raw or with very fast cooking) very rich in vitamin C, not surprisingly a plant consumed during winter periods as a prevention of typical forms of flu.
At the level of nutrition we can report the very low content of calories (25 calories per 100g product) and carbohydrates (less than 5g per 100g product of which 2 are fiber), it is the micronutrients we have seen previously, which make it an excellent ally for winter.
The considerable fiber content per 100g of product promotes intestinal transit, and in the long run it can be an ally in the prevention of cancerous forms of the large intestine.
Among the most interesting molecules we can find specifically in cauliflower is studied indole-3-carbinol, which seems to be related in the prevention of some forms of stomach and lung cancer.
How can we best use it?
Either in small portions raw to combine with salad (it makes the salad more crunchy and we can take advantage of its higher vitamin c content) or boiled and then baked au gratin with a seasoned cheese to make it a one-pot dish rich in available minerals.
To make it more palatable for children we can create a tasty recipe, click and go to the preparation of: BAKED CAULIFLOWER ELEPHANT EARS
(Article by Dr. Paolo Gallo)
