We’ve all heard that brown rice is more nutritious than white, whole-wheat bread beats plain white, and white sugar not only lacks health benefits but also might be toxic. We’ve heard the darker the green vegetable the better and other encouragements to eat a rainbow of colorful foods. So what’s the story with cauliflower? It is not colorful. It is white. Is it really good for us?
Unlike processed white foods, cauliflower has many health benefits:
We have been experimenting with the vegetable, because with all of those health benefits, I would like to secure a place for cauliflower in our family’s dinner rotation.
My favorite is cauliflower soup with chives, but my children’s preference is what I call “cauliflower popcorn.” They claim it isn’t nearly as tasty as real popcorn, but they agree it has a similar flavor and texture. They tend to eat more when I add a little cinnamon to the recipe, and little do they know that cinnamon is beneficial to their blood sugar levels.
Here are some fun facts about the vegetable:
When cooking, avoid aluminum and iron pots: Cauliflower incites a chemical reaction with these surfaces, turning the vegetable yellow. Science experiment, anyone?