I really like cauliflower but had no idea it was such a healthy food. I found these "facts" and thought you might enjoy knowing them too.
Cauliflower contains the cancer-fighting phytonutrient sulforaphane, as well as a good amount of folate and vitamin C, which may be helpful for weight loss.
Small heads of cauliflower are just as delicious as large ones, whether you eat them raw, steamed or in a delicious cauliflower recipe. The key is to buy clean, creamy-white heads with buds that haven’t separated. Avoid cauliflower with spots, dull colors or flowers.
Store whole cauliflower heads in a paper or plastic bag in the refrigerator for up to a week. If you buy pre-cut florets, cook them within a day or two. If you can’t use the fresh cauliflower in time, cut it into florets and blanch them before freezing.
Look for cauliflower heads surrounded by many thick green leaves. These protect the florets before harvest, so the head should be fresher. The leaves are edible, but you will need to remove them — use a cleaver if you like — and cook them separately. Cut the florets right at the base of the stalk.
Cauliflower can turn brown if there is iron in your cookware. So keep your cauliflower white, by adding a little lemon juice.
One good thing about cauliflower is its sulfur-rich, healthy phytonutrients so it shouldn’t be overcooked, particularly when stir-frying. If you have a recipe that gives a time range, shorter is better.
TIP: Love the creamy consistency of mashed potatoes? Steam a head of cauliflower and mash it with garlic salt, a sprinkling of grated Parmesan cheese and a touch of butter.