By Diana Krisanski – Nutrition Student, Adelaide
Cauliflower belongs to the cruciferous vegetable family and is jam packed full of sulforaphane, a sulphur containing compound well researched for its ability to kill cancer stem cells, protect cells from DNA damage and help inactivate carcinogens. It is also hailed as an excellent anti-inflammatory and antioxidant boost heart and brain health and supporting liver detoxification.
Cauliflower is an excellent source of Vitamin C, Vitamin K, folate, choline and dietary fibre. It can be eaten raw, added to salads, cooked and used as a rice alternative or mashed as a low carb option for mashed potato.
1 medium head of cauliflower, trimmed and cut into small florets
1 large clove of garlic, finely chopped
1 tablespoon of olive oil
Freshly ground pepper and fine sea salt to taste
Finely grated parmesan (optional)
Steam cauliflower over boiling water in a double steamer for 10 minutes or until tender, meanwhile stir-fry garlic in small frying pan until softened (about 2 minutes).
Transfer half the steamed cauliflower into a food processor, cover and blend on high, add remaining florets, one at a time, until smooth and creamy, blend in garlic, salt and pepper and finely grated parmesan (if desired).This article provides general information and is not intended to constitute advice. All care is taken to ensure information is accurate and relevant. Please see your Practitioner for health treatments and advice.