When is the last time you had cauliflower? If I told you one serving contains 77% of the recommended daily value of vitamin C, would it make you want to buy some cauliflower to help strengthen your immune system for this year's cold and flu season?
With this week's Be Better Challenge, you can reap the benefits of vitamin C and more by eating cauliflower this week.
Along with vitamins C, B, and K, cauliflower has beta-carotene and is high in omega-3 fatty acids. For pregnancy, It aids in proper fetal development because it has folate, detoxifies the body by activating enzymes in the liver, and also fights inflammation because it is rich in antioxidants and anti-inflammatory compounds. Cauliflower has been shown to help balance hormones by reducing unhealthy levels of estrogen, and it also has great digestive benefits. It's a great source of fiber and helps to reduce constipation while also having compounds to help beneficial gut bacteria growth. Studies reveal the compounds in cauliflower assist in reducing risks of cancer, and the potassium in cauliflower helps to maintain the electrolyte balance in the body.
Not only can you steam and roast cauliflower, but you can also use it as a base for hummus, mashed as a substitute for mashed potatoes, or you can use it as a crust for pizza or breadsticks. Cauliflower rice is a popular option as well as a filler in meatloaf or soups or in place of your normal rice or quinoa. If you don't have a food processor to make your own, stores like Costco and Trader Joe's have bags of cauliflower rice in their produce sections.
Try this recipe from crunchycreamysweet.com for roasted garlic cauliflower alfredo sauce this week and reap the benefits of cauliflower!
1 medium cauliflower head, or 4 cups of cauliflower florets
7 cloves roasted garlic. (See my tutorial link in notes.)
1/2 cup broth or water reserved from cooking the cauliflower
1/2 cup grated Parmesan cheese, optional but recommended
dash of salt and pepper to taste
Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
Remove from water and place on a large baking sheet. Let cool slightly before blending.
Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick for your liking.
Taste the sauce and add salt and pepper to taste.
Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.
Try some other Cauliflower dishes