Cauliflower may be tagged as the ‘white’ version of broccoli, and they are from the same vegetable species. White may be the common variety of cauliflower, but there are also orange, purple and green variants. The green variety is called broccoflower.
These flowering vegetables are an excellent source of vitamins B, C and K. They are also rich in dietary fibers, potassium, protein, folate, phosphorus and magnesium. Cauliflower also contains a compound which helps prevent certain cancers. Specifically, a component in cauliflower called turmeric helps retard the growth of prostate cancer cells.
In addition, the enzymes found in cauliflower speed up the detoxification process in the body while helping keep the liver healthy. Finally, cauliflower contains almost 92% of the recommended daily value of vitamin C that the body needs, making it effective in the fight against cardiovascular disease and rheumatoid arthritis.
Cauliflowers are best served stir-fried, sautéed or pickled.