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Cauliflower: all the benefits, and tasty recipes to cook it

Let’s discover what are all the beneficial properties of the cauliflower and how to cook it with simple, healthy and tasty recipes.

The cauliflower, scientific name Caulis floris, is a vegetable belonging to the family of Cruciferous vegetables, typical of the cold season. While having a not exactly pleasant, smell, this vegetable is  appreciated for its delicate taste and numerous health benefits.

The cauliflower, in fact, has few calories, but is rich in vitamins, minerals and antioxidants. In addition, its high satiating effect makes it ideal in slimming diets. Let’s see in detail what are all the benefits of this vegetable in the winter and how to cook it.

Cauliflower: property



As we mentioned, the cauliflower is low in calories (100 grams  only contain 40 calories), but has many vitamins, especially vitamin C, which intake is critical in winter to prevent and cure the illnesses of the season. For this reason, and for its anti-inflammatory properties, cauliflower is recommended in case of cold and flu.

The cauliflower also has special purifying properties and is rich in fiber. It is recommended in case of constipation and intestinal disorders. Thanks to vitamin K and amino acids, is also useful to counteract the hypertension and prevent diseases of the nervous system and Alzheimer’s disease. Finally, thanks to the high content of calcium, magnesium and potassium, is great for bones and muscles.

Cauliflower: recipes

Now let’s see how to cook the cauliflower. First of all, it is good to know that, like all vegetables, the cauliflower should be cooked as less as possible, to avoid the loss of vitamins and minerals. The ideal way to cook cauliflower is steamed boiled for a few minutes. Then dress with a little olive oil and salt.

As you probably know, during the cooking the cauliflowers give off an unpleasant smell. To avoid this, simply close the pan with a lid and put on some bread crumb soaked in vinegar.

A perfect recipe for the winter is cauliflower cream. Fry the cauliflower together with potatoes for a few minutes with a little oil and a clove of garlic. Then add hot broth, and let cook for about twenty minutes. Finally, blend everything with an immersion blender, add salt and pepper and serve the cream warm with toasted bread.


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