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What makes the simple cauliflower a superfood? Do you even like it or are you getting a little tired of seeing it popping up everywhere? Lucky for me, I’ve always adored the taste and texture of cauliflower, it was even considered to be a treat. But when I was growing up it was only ever cooked in season and not every day of the year. These days, the reliable Autumn cauliflower seems to be taking on much more of a starring role in the kitchen from making minor appearances in breadsticks and cakes to completely pushing the mighty old spud off stage.
So what’s all the fuss about? Primarily, it’s about reducing carb overload and replacing this with a densely nutritious alternative. Low in calories and rich in fiber, cauliflower offers some fantastic health benefits:
- High in Vitamin C, one serving of cauliflower provides almost 80 of our daily requirement.
- A great source of Vitamin K which helps maintain healthy blood clotting and acts as a direct regulator of our inflammatory response, Vitamin B6 and folate.
- A good source of potassium, manganese, calcium, iron and zinc.
- High in plant protein.
- Rich in phytonutrients especially glucosinolates which are known to provide good cardiovascular benefits. Of note is the fact that sulforaphane made from one of these glucosinolates can protect the lining of the stomach by preventing the overgrowth of Helicobacter pylori.
No wonder it is considered a superfood. It’s cheap as well as easily available and it’s always on our shopping list. If you’ve not jumped on the cauliflower bandwagon yet then you’re missing out on a whole host of foodie tricks. Some of the recipes on my blog show how cauliflower can easily replace carbohydrates in some of your favourite dishes.
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