Cauliflower often gets a bad rap, you either love it or hate it. However when cooked the right way, it can be a wonderful ingredient full of flavour — not to mention it’s also low in calories.
Cauliflower, a member of the brassica family — along with cabbage, broccoli and kale — over the last few years has gone from a soggy side dish to the star of a variety of dishes, thanks to its mild flavour and health benefits.
It’s loaded with antioxidants, which Melbourne-based nutritionist Samantha Gemmell explains have been shown to contain cancer-fighting properties, while other cruciferous vegetables, such as cabbage, broccoli and kale has been found to lower inflammation.
Cauliflower is also an excellent source of fibre — which not only keeps you regular, but can help you lose weight, lower cholesterol, and decrease your risk of developing Type 2 diabetes — and choline, a B vitamin known for its role in brain development.
“Choline is essential for brain function, and is associated with improvements in cognitive performance,” Gemmell explains.
The great thing about cauliflower is that it’s so versatile. Bursting with sweet earthy flavours, cauliflower can be found in a variety of tasty dishes around the world.
Cauliflower cheese, which consists of pieces of cauliflower lightly boiled and covered with a classic white cheese sauce, is a traditional British dish. While in India, fried cauliflower with saffron is a popular dish.
And health-conscious Aussies regularly enjoy boiled cauliflower as a great potato salad substitute.
Believe it or not, cauliflower can be added to pretty much any dish you want. While it’s easy to fall in to the same old pattern with cauliflower and throw it in the steamer with a little oil or butter to serve, Gemmell says cauliflower can be prepared in many different ways.
Sounds tasty? Here’s a delicious cauliflower fried rice recipe to try at home!