Cauliflower Beneifts and Recipes
Cauliflower belongs to the cruciferous family. If you want to feel and look amazing add cauliflower to your diet 2-3 times per week.
The Many Colors of Cauliflower
Cauliflower works on three body systems 1. the body’s detox system, 2. it’s antioxidant system and 3. anti-inflammatory system.
Cauliflower Detoxification Benefits:
Cauliflower contains antioxidants that boost a person’s Phase I detoxification ability and contains sulfur-containing nutrients that boost Phase II activities. Phase I converts toxins via oxidative, hydrolytic and reductive reactions. Phase II reactions involve several pathways in which molecules undergo conjugation in the liver.
The substances being metabolized are attached to endogenous molecules such as acetate, glucuronate, glycine or sulfate to form water-soluble metabolites. These water-soluble metabolites are then excreted from the body in the urine or in the bile.Cauliflower contains glucosinolates that activate the release of certain enzymes which accelerate the detoxification ability of your body.
Cauliflower – Antioxidant Abilities
Cauliflower is packed with Vitamin C, manganese, and phytonutrients.
Cauliflower has a broad spectrum of antioxidant support which helps lower oxidation stress in our cells.
Chronic oxidative stress on our cells is very detrimental – and may lead to different cancers.
Cauliflower contains vitamin K and omega-3 which provides anti-inflammatory and cardiovascular support. The fiber content of cauliflower is 12 grams in every 100 calories. So you are going to get nearly half of the fiber Daily Value from 200 calories of cauliflower.
As with all vegetables it’s important that you don’t over cook cauliflower. Sautéeing or lightly steaming cauliflower is often the best way to cook them. You can even juice cauliflower
Here is one of my favorite cauliflower juice recipes:
Cauliflower Popcorn – indulge in this amazing treat and you’ll never go back to popcorn again! It’s that good.
- 1 head cauliflower, cut into small florets
- 3 tablespoons olive oil
- kosher salt
- fresh crushed pepper
- 2 cloves of minced garlic
- Heat oven to 400° F.
- In a large bowl, combine the cauliflower, oil, and 1/2 teaspoon salt. Transfer to a baking sheet and spread in a single layer.
- Roast, stirring once, until golden brown and tender, about 30 minutes.
Serves 4| Hands-On Time: 10m | Total Time: 40m
Cauliflower Mashed “Potatoes”
- 1 medium head cauliflower
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter or olive oil (optional)
Set a stockpot of water to boil over high heat.
Cauliflower Mashed “Potatoes”
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the Parmesan, garlic, and pepper until almost smooth.
Garnish with chives, and serve hot.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Leave a comment below with your favorite cauliflower recipes!
http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html – Chef: George Stella
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