Cauliflower

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cauliflower is a cruciferous vegetable from the same plant family as broccoli, cabbage, kale, etc. Cauliflower is a compact white head, with an average size of six inches in diameter, which consists of undeveloped flower buds.

These buds are attached to the stem. Around the flower buds are petiolate, coarse, green leaves that protect them from sunlight and thus prevent the development of chlorophyll. While this process contributes to the white color of most cauliflower varieties, light green and purple varieties can also be found.

Cauliflower and its predecessor, wild cabbage, have their origins in ancient Malaysia. Cauliflower underwent many transformations and reappeared in the Mediterranean region, where it became a popular vegetable in Turkey and Italy, 600 BC. It also gained popularity in France in the mid-16th century and later began to be cultivated in Northern Europe and the British Isles. The United States, France, Italy, India and China are now the largest producers of cauliflower.

Except for the one we know very well white cauliflower, there are green, purple and yellow, but they are not yet popular in our country.

Composition of cauliflower

A cup of boiled cauliflower is an excellent source of vitamin C (91, 5%), folate (13, 6%) and dietary fiber (13.4%). Cauliflower is also a very good source of vitamin B5, vitamin B6, manganese and omega-3 fatty acids. 124 g of cauliflower contains 28.52 calories.

Cauliflower is rich of provitamin A, pantothenic and nicotinic acid, folic acid and vitamin K. Its mineral composition is extremely diverse - calcium, sodium, potassium, iron, magnesium, phosphorus, copper, chlorine and sulfur. It also contains citric and malic acid.

People who are interested in dietary nutrition should be very happy, because cauliflower has almost zero fat.

Selection and storage of cauliflower

When buying cauliflower, it is necessary to choose one with a clean, creamy white in color, compact head, in which the flower buds are not separated. Cauliflower that is spotted or dull in color should be avoided, as well as one in which small flowers appear. It is good to choose vegetables surrounded by very thick, green leaves, as it is better protected.

Fresh cauliflower is stored in a paper or plastic bag in the refrigerator, where it can be stored for up to a week. To prevent the development of moisture in the flower clusters, it is necessary to place the cauliflower upside down. When buying pre-cut cauliflower, it needs to be consumed within a day or two.

Culinary use of cauliflower

Of all the types of cabbage, cauliflower is most easily absorbed by the body. Its cellulose is softer and does not cause gas in the intestines. This makes it a valuable dietary food that is widely used in a number of winter pickles, soups and salads. Cauliflower is very closely related to broccoli, which is why they are interchangeable in almost all recipes.

Cauliflower contains phytonutrients, which are odorous sulfur compounds released when heated. The odor that is released becomes sharper with increasing cooking time. In order to reduce the smell and keep the vegetables with a fresh texture, it is necessary to cook the cauliflower for a short time.

Some of these sulfur compounds can react with the iron contained in kitchen utensils and lead to the brownish color of cauliflower. To prevent this, you need to add a little lemon juice to the water in which the cauliflower is blanched.

Cauliflower can be steamed in a special steam basket for about 15 minutes. It can also be boiled in a closed vessel with a little bay leaf, salt and a little water. If you want to stew the cauliflower, add a little oil and water and stew it for about 7 minutes.

Hot boiled or stewed cauliflower can be seasoned with a little butter, paprika and onion. If you want a tasty and easy appetizer - serve the cauliflower with garlic mayonnaise. Breading cauliflower is a new, but very interesting and tasty way to cook it.

With cauliflower you can prepare recipes with cauliflower such as: stuffed cauliflower, fried cauliflower, cauliflower soup, cauliflower puree, cauliflower casserole, cauliflower dip, cauliflower snack, baked cauliflower, cauliflower with cheese and many other flavors to find on our site.

Benefits of cauliflower

The following health benefits can be highlighted there is cauliflower:

The sulfur-containing phytonutrients in cauliflower promote liver detoxification. Cruciferous vegetables contain glucosinolates and thiocyanates (including sulforaphane and isothiocyanate). These compounds increase the liver's ability to neutralize potentially toxic substances.

New research shows that cruciferous vegetables help prevent cancer. When these vegetables are cut, chewed or processed, a sulfur-containing compound called sinigrin comes into contact with the enzyme myrosinase, which leads to the release of glucose and the breakdown of certain products, including highly reactive compounds called isothiocyanates. Isothiocyanates not only detoxify carcinogens, but one of these compounds, allyl isothiocyanate, also inhibits mitosis (cell division) and stimulates apoptosis (programmed cell death) in human tumor cells.

Cauliflower optimizes cell detoxification and helps cleanse. New research reveals that the phytonutrients in cauliflower act on a much deeper level. These compounds actually signal human genes to increase the production of enzymes involved in detoxification.

Cruciferous vegetables reduce the risk of prostate cancer. Adding turmeric to cauliflower when consumed helps to improve men's health.

Cauliflower provides protection against rheumatoid arthritis.

The intake of cauliflower leads to a number of benefits for the cardiovascular system. Vitamin K in vegetables has excellent anti-inflammatory properties and helps increase blood flow. It also prevents the accumulation of fat in the blood, which in turn causes atherosclerosis and cardiovascular problems. The sulforaphane in cauliflower reduces the levels of high blood pressure.

It is believed that the antioxidants and vitamin C contained in cauliflower significantly help eye health and even prevent macular degeneration and blindness. The benefits of sulforaphane, which protects retinal tissues and protects them from dangerous oxidative stress, are again emphasized. Sulforaphane can also protect the skin from damage caused by UV rays.

Among the most important benefits of cauliflower is its effectiveness in preventing neurodegenerative disorders. The ingredients in it activate the detoxifying enzymes in the body and protect the brain from inflammation and oxidative stress. This also means a reduced risk of dangerous diseases such as Alzheimer's disease and Parkinson's disease.

Phosphorus in cauliflower helps to quickly repair cell membranes. This is key to the proper functioning of the brain and nervous system.

Regular consumption of cauliflower also helps to obtain valuable electrolytes for the body. Thanks to the good electrolyte balance, the nervous system works properly and the muscles contract normally. This is especially important for athletes who have a great need for electrolyte balance.

Harm from cauliflower

Cauliflower contains goitrogens, natural substances in some foods that can affect thyroid function. People with pre-existing and untreated thyroid problems should avoid consuming cauliflower for this reason. Cooking can help disintegrate these compounds.

Cauliflower also contains natural substances called purines. In some individuals who are prone to purine problems, excessive intake of these substances can cause health problems.