1. Fight Cancer
Cauliflower contains sulforaphane, a sulphur compound that has also been shown to kill cancer stem cells, thereby slowing tumour growth. Some researchers believe eliminating cancer stem cells may be key to controlling cancer.
2. Boost Heart Health
sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function.
3. Assists elimination of estrogen out of the body and inflammation
Cauliflower contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol (I3C) an anti-inflammatory compound that assists our body to convert oestrogen down correct pathways of elimination, to reduce the chance of oestrogen recirculating in your body and building up.
4. It’s Rich in Vitamins and Minerals
Eating cauliflower regularly is a simple way to get these much-needed nutrients into your body. For instance, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamine, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, potassium, and manganese.
5. Boost Your Brain Health
Cauliflower is a good source of choline, a B vitamin known for its role in brain development. Choline intake during pregnancy “super-charged” the brain activity of animals in utero, indicating that it may boost cognitive function, and improve learning and memory. It may even diminish age-related memory decline and your brain’s vulnerability to toxins during childhood, as well as conferring protection later in life.
6. Detoxification Support
Cauliflower helps your body’s ability to detoxify in multiple ways. It contains antioxidants that support Phase 1 detoxification along with sulphur-containing nutrients important for Phase 2 detox activities. The glucosinolates in cauliflower also activate detoxification enzymes.
7. Digestive Benefits
Cauliflower is an important source of dietary fibre for digestive health. But that’s not all. According to the World’s Healthiest Foods:
“Researchers have determined that the sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall.”
8. Antioxidants and Phytonutrients Galore
Eating cauliflower is like winning the antioxidant and phytonutrient lottery. It’s packed with vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. Antioxidants are nature’s way of providing your cells with adequate defence against attack by reactive oxygen species (ROS).
Reference- http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx
Curry Baked Cauliflower
Full of flavour, easy in the kitchen and easy on the pocket- baked veggies!
A warming winter staple to have in your fridge for a meal a snack.
This recipe can last days, ensuring you always have healthy food in the fridge ready to go!
Ingredients:
½ a large cauliflower
1 punnet of cherry tomatoes
1 medium eggplant
3 large Zucchi’s
2 large red onions
2 Tablespoon Garam Marsala
2 Tablespoon Cumin
3/4 cup desiccated coconut
1 cup roasted capsicum in olive oil (easily purchased from a deli or organic store)
1 large red chilli (I removed the seeds)
2 large cloves of garlic
2 limes – juiced
Coriander- small bunch (to taste)
Coconut oil
Himalayan Salt
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Pre-heat oven 180°degrees
Coat the bottom of your baking dish with coconut oil
Put tomatoes into baking dish
Chop remaining vegetables except the cauliflower, and place all vegetables into your baking dish.
Pour ½ a cup of water across veggies in your baking dish.
Sprinkle a heaped tablespoon of Garam marsala & Cumin + lightly sprinkle salt over the vegetables and stir until oil and spices cover veggies.
Place your cauliflower on top of your vegetables
Place garlic, chilli, coriander, coconut, ¾ cup roasted capsicum, lime juice, 1 x Tablespoon Cumin, 1 x Tablespoon Garam Marsala into a Nutri bullet or blender. Blend until smooth
Spoon mixture over cauliflower- using all mixture.
Bake in the oven 180 for 1hr 15 mins. Oven times vary- it may take longer.
