Cauliflower

Fun fact: The largest cauliflower ever grown weighed 60 pounds, 9.3 ounces and was grown in the United Kingdom.
Cauliflower is part of the Brassicaceae botanical family otherwise known as the Cruciferae botanical family. This food family includes a wide variety of foods including broccoli, cabbage, kale, Brussel sprouts, collard greens, and turnip among others.
Foods from the Brassicaceae family contain multiple antioxidants including glucosinolates which contribute to the strong smell of cooked cauliflower. These antioxidants may contribute to a reduction in cardiovascular disease and cancer.

Nutrition

1 cup of cauliflower is an excellent source of vitamin C and a good source of pantothenic acid (vitamin B5), folate, choline, and vitamin K.

Vitamin C supports healthy bones and teeth, repair and maintenance of cartilage, wound healing, and increases absorption of iron.
Pantothenic acid converts food into energy while supporting fat metabolism, hormone production, red blood cell formation and nervous system function.
Folate is required to make DNA and other genetic material and thus is very important during pregnancy to reduce the risk of neural tube defects.
Choline aids in brain development, liver function, muscle movement, never function and normal metabolism.
Vitamin K supports blood clotting and strong bones.

Purchase fresh or frozen cauliflower.
Select fresh cauliflower with a creamy white color and compact clusters. The green leaves surrounding the base should be bright green. Avoid cauliflower heads that are discolored or contain brown spots.
Check out your local farmers market to fine cauliflower varieties that are colored purple or green.
Store fresh cauliflower in a plastic bag in the refrigerator for up to one week.
Prepare cauliflower by steaming, boiling, sautéing, roasting, mashing, or ricing. Eat raw with your favorite dip. Lightly cook to retain the most nutrients in cauliflower.

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