A single cup contains almost an entire day's supply of vitamin C, and it's also a good source of vitamins B and K and folate (which help strengthen bones).
Cauliflower is rich in sulfur-producing compounds—hence its pungent aroma when cooked. Foods containing these compounds help rid your body of carcinogens, which is why eating cauliflower has been linked to a reduced risk of breast, cervical, and lung cancer
Against the grain
Thanks to its low-calorie, low-carb, high-fiber profile (1 cup serves up 26 calories, 5 g carbs, and 2.3 g fiber), cauliflower retains its density and volume when cooked. this means it's incredibly filling—and can make a great swap for potatoes, rice, and even pasta. The fact that it's the same color as all those foods makes it a surprisingly kid-friendly substitution.
Keep cauliflower fresh for up to a week in the fridge by storing it in a paper or plastic bag, stem side down. Prep it one of these delicious ways and enjoy!
Steam a head of chopped cauliflower with garlic, then whip in a food processor with 1–2 tbsp. olive oil or butter and salt to taste. Serve as is or with grated parmesan cheese.
The bright stuff
High concentrations of beta-carotene make orange cauliflower this happy hue.
Chip off the block
With a taste and texture similar to trendy cousin kale, cauliflower leaves are edible, too. roast them on high heat with a sprinkle of salt for a crunchy snack.
Anthocyanins, the potent antioxidants found in berries, give purple cauliflower its intense shade.
This article originally appeared on www.bhg.com