Posted Jan 8, 2010
Cauliflower isn’t going to win any popularity awards. It and its close relation broccoli get a raw deal because they, frankly, don’t taste like much of anything when raw: Their texture is weird and woody and turns people off. This is not to mention the intestinal fun it can cause in people with issues with sulfuric foods.
But man, oh, man does cauliflower pack in the nutrients.
Crucifers, including cauliflower, broccoli, Brussels sprouts, kale, cabbage, and bok choy, offer up tons of vitamin C, B vitamins, and folic acid, as well as calcium, iron, fiber and minerals.
They might protect against cancer, according to WebMD, and reduce inflammation that could lead to heart disease.
It’s enough to make you want to work cauliflower into your diet, somehow, even if you hate it.
Cheddar Cauliflower Soup is one good way. It gives off that telltale odor when it’s cooking, but add the milk and cheese and you’ll forget all about that.
JENNIE GEISLER can be reached at 870-1885 or by e-mail.
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Copyright © 2010, Erie Times-News, Pa.
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Tags: Calcium, Cancer, Cooking, Food, Gain, Heart, Information, Minerals, sprouts, Vitamins
