Food in focus: Cauliflower

Remember boring old cauli? Neither do we! Cauliflower has had a millennial makeover and it’s never been more appealing. Which is just as well, because this versatile veggie has some enviable nutrition creds.

A member of the cruciferous vegetable family, which also includes broccoli, bok choy, brussels sprouts and kale, cauliflower is an excellent source of vitamin C, B vitamins and vitamin K, which is best known for its crucial role in bone health and also contains phytochemicals that may have anti-bacterial and anti-viral effects in the body.

Cauliflower can be smelly when it is cooking and this is due to the phytochemicals, called glucosinolates, that it contains. While being a little on the nose, these sulphur-containing chemicals are also broken down by the body to form bioactive compounds, which are being researched for their potential anti-cancer effects, helping to inhibit the development of cancer.

For years cauliflower has been a staple side, steamed or baked and smothered with cheese sauce, but there’s so much more to do with the humble cauli. Finely cut cauliflower can make a great white rice, thick slices are perfect for roasting as veggie steaks and with a simple blitz, cauliflower makes an ideal ‘dough’ for a healthier homemade pizza base.

Why not try using cauliflower in some of your recipes? Check out our delicious cauliflower recipes here

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