Vitamins, fiber, calcium, magnesium, iron - all this is contained in the cute cauliflower "heads". We can take advantage of its qualities in its season, which is autumn. Cauliflower is an excellent food that gives strength and vitality.
Just one serving of 200 grams of cauliflower provides the body with the required daily dose of vitamin C. At the same time it is low in calories, but manages to make you feel full. Therefore, it is often recommended for different types of diet. Its high fiber content allows it to be easily digested and limits water retention in the tissues. Cauliflower is an excellent source of folic acid, potassium and vitamin B6.
Like all types of cabbage, it has an anti-cancer effect, protecting mainly the duodenum, colon and prostate.
The consumption of cauliflower reduces the risk of cardiovascular diseases, arthritis and rheumatism. The vegetable contains goitrogen substances, which can positively affect the work of the thyroid gland.
Cauliflower optimizes cell detoxification and helps cleanse the body. Its phytonutrients lead to increased production of enzymes, which are involved in the disposal of toxins.
Cauliflower can be prepared in many different ways - breaded cauliflower, cauliflower soup or even baked cauliflower. Steaming them and cooking them in a wok, however, are the best ways to prepare cauliflower. When we boil it in water, we lose up to 40% of its vitamins, as well as some of its minerals.
We can also eat it raw. In this state, it is a real treasure full of nutrients. Cauliflower can also be pickled. It is not a very well-known fact that we can make soup from cauliflower leaves.
We can find cauliflower on the market almost all year round. We have to choose heavy and firm cauliflower heads with fine-grained roses. Their color should be white and the leaves deep green and juicy. Their freshness ensures that the cauliflower is freshly picked.
Finally, we will give out a little secret in its preparation. To reduce the strong typical smell of cauliflower during cooking, place a small slice of bread in the pot. Another option is to add to the water two tablespoons of flour and the juice from half a lemon. This way, the cauliflower retains its color and almost does not smell.
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