Some chefs, foodies, researchers, farmers, and other experts in their fields are saying that cauliflower just might be the 2015 vegetable of the year! Maybe it’s because it’s versatile and nutritious or maybe it’s because it’s one of the few healthier “white foods.” (1) Either way, let’s take a look at what people are saying about this cruciferous vegetable.
How is cauliflower versatile?
Many have used cauliflower as a flour substitute for pizza crusts, mashed it into mashed potatoes, or replacing it with white rice. (1) If you love grilling, then you would probably enjoy roasting cauliflower ‘steaks.’
Cauliflower is a great substitute in many traditional meat dishes – for vegetarians, vegans, or someone just looking to increase their veggie intake. The one dish that comes to mind that I’ve seen occasionally is a version of “buffalo wings” in which cauliflower in place of chicken.
If you are really trying to think outside the box when it comes to preparing cauliflowers, you could try cauliflower alfredo, cauliflower chips, even cauliflower chocolate cake! (2)
What are the nutritional benefits of cauliflower?
When consumed, you are taking in a combination of vitamins C and K, folate, pantothenic acid, vitamins B1, B2, B3, and B6, choline, fiber, omega-3 fats, manganese, phosphorus, biotin, potassium, protein, and magnesium. (3,4)
Some studies reveal that cauliflower has cancer-preventing properties, such as combusting bladder, breast, colon, prostate, and ovarian cancer. This white cruciferous vegetable also offers detox support, anti-oxidant benefits, cardiovascular support, anti-inflammatory properties, and digestive support. (3)
People who suffer from Crohn’s disease, inflammatory bowel disease, insulin resistance, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, type-2 diabetes, and ulcerative colitis have found cauliflower to be helpful in their battles as well! (3)
What is the history of cauliflower?
Cauliflower is related to the wild cabbage that originated in ancient Asia Minor and has gone through many transformations. It re-appeared in the Mediterranean region where it has been available since at least 600 B.C. – most notably in the Turkey and Italy regions. (3)
In the mid-16th century, France caught on to the trend. It was cultivated in Northern Europe and the British Isles. Today, the cauliflower we know and love is closely related to broccoli and the United States, France, Italy, India, and China are countries that produce the largest amounts of cauliflower today. (3,4)
Could it be that 2015 is the year you take cauliflower to the next level in your home, family, and your personal journey to better health? What are some of your favorite dishes using this amazing veggie?
Image source: flic.kr