Fresh Cauliflower

Cauliflower is a versatile vegetable, which makes for a great side dish or main dish. A member of the cruciferous vegetable family, to which also belongs the more famous broccoli, cauliflower is loaded with anti-oxidants and phyto-nutrients. To get the best out of this vegetable, try to saute it instead of boiling it in water and making it mushy.

Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth. They are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fiber, soluble sugars, minerals, and phenolic compounds.

Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks. Cauliflower can be mashed with probiotic-rich yogurt into a velvety smooth texture that can take the place of potatoes; grate it into rice-like particles to make cauliflower rice; use it as a meat substitute by dipping it in a batter of eggs, spices, and almond flour to make cauliflower nuggets; use it for moisture, as a binding agent, and a texture-enhancer in cauliflower pizza crust.