While color is generally an excellent indicator of phytochemical content, cauliflower is one exception. It’s a member of the cruciferous vegetable family, which provides a host of protective nutrients and phytochemicals. Sulforaphane, one of the active components in cauliflower and other cruciferous vegetables, have a favorable effect on hormone metabolism. Additionally, sulforaphane and indoles, another potent phytochemical, are thought to protect against breast, colon, lung, oral, esophageal, thyroid, and prostate cancer by helping detoxify cancer-causing substances and slowing tumor development. Cauliflower is also a good source of vitamin C and folate, two disease preventing nutrients that are also important for optimal functioning of immune function.
Fun fact - I found it interesting to learn that almost all cauliflower grown in the United States comes from the Salinas Valley of California. I knew that area was famous for garlic, but didn’t realize that about cauliflower and that it’s not grown in many other parts of the country.
Have you noticed that cauliflower is everywhere the past few years – not just your standard vegetable sides and soups, but also centered on the mainstage and transformed into other uses: cauliflower rice, cauliflower wraps, cauliflower pizza crusts, cauliflower gnocchi, cauliflower mashed ‘potatoes’, cauliflower crackers, cauliflower hummus, and more? These options can be great for anyone, but particularly for those being cautious of carbohydrate intake, avoiding gluten, and/or following a grain-free diet.
So, eat up this cruciferous vegetable and if, by chance, you don’t enjoy cauliflower, you can gain the nutrient and health benefits from other vegetables in the cruciferous family – arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, kale, kohlrabi, mustard greens, radishes, rutabaga, turnip greens, and watercress.
Golden Cauliflower
A true family favorite recipe - thanks to Rebecca Katz and Mat Edelson, authors of The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods
Ingredients
1 medium head of cauliflower (about 2 ½-3 pounds) cut into 1 1/2 inch florets (about 8 cups)
2 tablespoons of extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon turmeric
1 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon finely chopped parsley or cilantro
Instructions
Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.
Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic.
Spread the cauliflower mixture in an even layer on the prepared pan.
Bake until the cauliflower is golden and tender, about 25 to 35 minutes.
Spritz with fresh lemon juice and toss with parsley or cilantro.
Hope you all have been enjoying the summer and staying safe.
Wishing you all the best!
Warmly,
Natalie