Cauliflower consists of a mass of tiny, tightly packed flower heads. These flowers sprout from a thick central stalk to form a single round head.
In recent years, cauliflower has gained culinary fame by being used as an alternative to “rice”, served as “steaks” or taking centre stage at a roast. It is an easy vegetable to add to any diet: it can be eaten raw, steamed, mashed, mashed, shredded, grated or roasted.
Cauliflower is an ideal vegetable for heart health thanks to a plant compound called sulforaphane. Acting as an antioxidant, sulforaphane reduces inflammatory damage caused by oxidative stress, a process that plays a central role in the development of heart disease. In this way it helps to reduce blood pressure and atherosclerosis.
Cauliflower is a source of choline, an essential nutrient we need for mood and memory. As such, it is a key component of acetylcholine, a chemical messenger involved in central nervous system signalling. Choline is also essential for brain development
Being rich in sulphur, cruciferous vegetables such as cauliflower can support gut health and, as a result, improve your defence against infection. This is because sulphur supports the production of glutathione, which is important for maintaining the integrity of the intestinal lining and aiding its regeneration. As a potent antioxidant, glutathione works throughout the body to protect cells from inflammatory damage