Organic cauliflower comes into it’s own at this time of year, delicious as a side dish or a main, the humble cauliflower has many uses. Not a colourful rainbow vegetable to look at, its easy to think it doesn’t have much to offer nutritionally. But that’s not the case. Nature has a way of packing vegetables full of the right nutrients at the right time of year. Cauliflower is high in Vitamin C. A serving contains nearly 80% of your recommended daily intake. It is rich in Vitamin K (necessary for blood clotting), niacin, magnesium (essential minerals), folic acid (to avoid anemia and so important in pregnancy) and Vitamins B1, B2, B5 (also known as pantothenic acid) and B6. It is also a good source of fibre, potassium and manganese. And remember the smell? The sulphuric smell of cauliflower (and broccoli) means that its packed with a high level of antioxidants to protect the plant and therefore to protect us.
Cauliflower can be eaten in many different ways: steamed, as a soup, mashed as a potato substitute, fermented in celery brine, roasted with a spoon of coconut oil or ‘riced’ in a food processor as a lower carb or paleo rice alternative.
The cruciferous cauliflower is understated and full of nutritious punch!
Paula Sharp is a qualified Natural Nutritionist, living and working in Lee Green. She works with her clients to promote optimal health and energy. For consultations she can be contacted on 0778 662 1251 or firstname.lastname@example.org