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.

Source of antioxidants

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.

High in choline

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

Immune system ally

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