Move over, kale! Cauliflower, which is part of the same cruciferous family, is now the must-buy superfood. Fresh or frozen, with all its health benefits, we’re baffled as to why it’s been ignored for so long.
‘At last, cauliflower is gaining in popularity,’ says Emily Whitehead, nutritionist and brand ambassador for Better You. ‘It’s rich in vitamin C, which helps to combat colds, rich in fibre and rich in vitamin K, which contributes to bone health and helps with blood clotting.’
‘For decades, cauliflower was not only under-appreciated but under-loved, for it was never quite cooked right,’ says Olivier Sanchez (clickfortherapy.com). ‘Excessive boiling or adding cauliflower too early in a recipe results in an unpleasant taste and smell. When eating cauliflower raw, or slightly cooked, you are preserving vital enzymes…
