Cauliflower

As desired for food, this terminal cluster forms a firm, white, succulent 'curd'. The broad, much-elongated leaves extend far above this curd. In most varieties, the leaves must be tied together well above the curd or broken over it several days before harvest to prevent discolouration of the curd by sunlight.

Cauliflower is frequently served as cooked vegetable and the separated flower structures are also used in salads and as relishes in raw form.

Cauliflower is a rich source of vitamins, iron and other minerals. It contains vitamins A, B and C. For juice purposes, cauliflower is not so useful. It is usually eaten as cooked or boiled, in soups, curries and stews.

Benefit and uses of Cauliflower.

• Green cauliflower provides extra vitamin A and slightly more vitamin C than white.
• Cauliflower vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.
• Cauliflower contains vitamin C and folate. Folate helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth and not getting enough can make you succeptible to many diseases down the road such as cancer and heart disease.
• Cauliflower can lower the risk of heart disease and stroke, counter anaemia and help regulate blood pressure.
• Cauliflower can also help to maintain a healthy cholesterol level.