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Cauliflower

Cauliflower is part of the cruciferous vegetable family (alongside broccoli, kale, cabbage and more), and is packed with tremendous health benefits.

Cauliflower is traditionally white in color, but can also be found in orange, green and purple. It’s grown in a “head”, which looks similar to broccoli only a bit more dense. All variations of cauliflower have a slightly nutty, semi-bitter flavor that tastes similar to broccoli.

Health Benefits of Cauliflower:

Cauliflower has tremendous compounds that are involved in a plethora of health benefits. Cauliflower can provide protection against cancer, anti-inflammation, cardiovascular benefits and improved digestive health (sulforaphane found in cauliflower helps protect the digestive lining and prevents bacterial overgrowth such as H. pylori).

Cauliflower-containing diets and the cruciferous vegetable family have been studied most in relation to cancer protection. As with most fruits and vegetables, cauliflower also contains great amounts of fiber which helps keep our digestive system moving, keeps us fuller for a longer period of time and releases a steady flow of energy into our bodies.

Nutrient Breakdown of Cauliflower:

*Per 1 cup, 100g

How To Use:

Cauliflower can be enjoyed raw, roasted, steamed, mashed or pureed. Cauliflower is extremely versatile and can be used in just about any recipe ranging from baked goods to desserts. It can be a great grain alternative for those maintaining a gluten-free diet as well!

Recipes:

Simply Cauliflower Rice

Cauliflower Steaks With Mint Chutney

Cauliflower Alfredo Sauce

NS Recommends:

Try adding chopped or steamed cauliflower to other dishes to increase the volume of fiber, water, vitamins and minerals!

For a more in-depth review of this nourishing food, check out Spotlight On Cauliflower post.

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