About

One day at the Farmer’s market here in Acton, London, UK, my then 4 year old daughter and I came across a sign saying “What about the poor cauliflower?” We were intrigued and very amused! The farmers seemed to think that the cauliflower was not getting the same attention as its cousin broccoli, and in fact, sales of cauliflower has dropped considerably over the last few years.What a shame, we thought! Of course, everyone loves broccoli, but why is the cauliflower not as popular?

From Wikipedia:

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.Its name is from Latin caulis (cabbage) and flower,.^[1] Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois.^[2] They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres‘ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”,^[3] but they did not commonly appear on grand tables until the time of Louis XIV.^[4]

Well, if it is good enough for Louis XIV, it is good enough for me! But here comes the main point: For any low-carber, cauliflower is indispensable! The versatility of this brassica is astonishing!

From Livestrong on the nutritional value of cauliflower:

Nutrition professionals are usually touting the benefits of colorful fruits and vegetables. True, deeply colored vegetables such as beets, kale, tomatoes and carrots contain disease-fighting flavonoids. However, most produce is nutrient-rich. Cauliflower, a member of the cruciferous family, lacks the green chlorophyll found in other vegetables of this class (broccoli, cabbage, and kale), because the florets are shielded from the sun by the plant’s leaves during growth. Cauliflower is not pale in terms of nutrition either. Its nutrients help strengthen the immune system and protect against the development of cancer.

An Immune System Soldier

All fruits and vegetables provide nutrients that strengthen the immune system, and cauliflower is no exception. It’s an excellent source of folate and vitamin C. Just three raw florets provide 67 percent of the Daily Value (DV) for vitamin C. That’s more than some citrus fruits. The same amount offers 9 percent of the DV for folate. A strong immune system is essential for staving off everything from the common cold to heart disease. By eating foods rich in the antioxidant nutrients vitamins C, E, beta-carotene and selenium, you are stacking the deck against illness in your favor.

A Cancer-Fighting Crusader

Although cauliflower’s cousin, broccoli, gets most of the attention as a nutrient powerhouse, cauliflower provides many of the same nutrients. In fact, cauliflower is an excellent source of two phytonutrients (chemical nutrients found in plants), sulforaphane and indole-3-carbinol (I3C). Together, these nutrients (found in all cruciferous vegetables) help prevent cancer in two ways. They prevent enzymes from activating cancer-causing agents in the body, and they increase the body’s production of enzymes that clean toxins and carcinogens out of the system before they can damage cells. Also, IC3 is a particularly powerful anti-tumor agent, which reduces levels of hormones that may stimulate cellular changes (and, ultimately, tumor growth) in cells of the breasts and prostate.

A Heart Helper

Cauliflower may help decrease cholesterol, particularly LDL, or bad, cholesterol in two ways. First, it is an excellent source of dietary fiber, providing about 3.5 grams, or greater than 13 percent of the DV, in 1 cup, cooked. On average, people who consume the most dietary fiber have a healthier lipid profile. Second, IC3 (powerful cancer-fighting phytonutrient mentioned above) appears to reduce the liver cells’ production of apolipoproteinB-100 (apoB) by over 50 percent. ApoB is the main transporter, or carrier, of LDL cholesterol to tissues. High levels of LDL are linked to atherosclerosis (deposit of plaque in artery walls which is a contributing factor to heart disease and stroke). In addition, folate-rich vegetables, such as cauliflower, are considered heart-protective because folate helps to lower the amount of circulating homocysteine, an amino acid linked to cardiovascular disease, in the bloodstream.

100 grams of raw cauliflower provides only 5 grams of carbohydrates, with 3 grams of fiber, which would leave the net carb at 2 grams per 100 grams!! What’s not to love about that!

About me:

I am not in any way a professional in the field of cooking (actually, I’m an opera singer of Wagnerian proportion,- think  breast plate and horns on her helmet!) but like so many others, I have come to love cooking, and the restricted carb way of eating has really made me very creative in the kitchen.