Cauliflower is a member of the cruciferous family of vegetables that deserves regular attention in your diet, due to its impressive array of nutrients. Its florets are crisp and have a mild flavor; like broccoli with a slightly nutty taste.
Cauliflower contains glucosinolates, the compound that gives cauliflower its pungent smell and flavor, also helps to activate the body’s detoxification system. Cauliflower is also high in potassium, which is an essential dietary mineral to support normal body functions.
Cauliflower can be prepared in many ways. It can be eaten raw, added to salads, steamed, or stir-fried with other vegetables. Quickly cooking cauliflower helps to reduce its sulfur smell and preserves its crispness. The cooking method of steaming preserves cauliflower’s vitamin content better than boiling. To store cauliflower, unwrap any tight wrappings from the whole heads, put the heads loosely in a paper bag then keep in the cooler part of the refrigerator for 4 to 7 days.