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Cauliflower generally appears as white broccoli, and it contains many of the same nutritional values. While it is available all year, it is in its peak during autumn. Lesser known varieties are also available such as the purple cauliflower or the Romanesco cauliflower. A fresh cauliflower should have a crisp texture and a mild nutty taste. Bring out its natural sweetness by drizzling olive oil over it and roasting it in the oven.
Health Benefits
Similar to a broccoli, cauliflowers are considered one of the healthiest vegetables. They are packed with vitamins and minerals and have anti-inflammatory properties. 100g of cauliflower offers the following:
- Calcium – 2% of DV
- Vitamin C – 80% of DV
- Iron – 2% of DV
- Vitamin B-6 – 10% of DV
- Magnesium – 3% of DV
Selecting tips
- Cauliflower heads should be firm and tightly closed, with minimal dark spots
- Look for green and crisp leaves as a sign of a healthy cauliflower
- Avoid cauliflower with soft heads which could mean spoilage