Cauliflower is a cruciferous vegetable. Cruciferous vegetables, including broccoli, kale, cabbage, collards, bok choy, mustard greens, turnip greens, rocket, horseradish, brussel sprouts, wasabi and watercress, belong to the mustard family. Unlike its cousins, a cauliflower has a white head, though there are light green and purple varieties. The white head is called a curd and is composed of undeveloped flower buds. The leaves that cover it shield it from sunlight and prevent the development of chlorophyll.  Fresh cauliflower should be creamy white, though, till I started buying organic, I thought a few brown spots indicated it was still fresh. I was really surprised to discover it took more than two weeks to develop those few brown spots. Which tells you something about how long it takes veggies to get to your average greengrocer.

Cauliflower developed from a wild cabbage found in ancient times in Asia Minor. Back then, it looked more like kale than modern cabbage. It has been eaten in Turkey and Italy since at least 600BC and became more popular in France, Britain and Northern Europe in the 16^th century.

You should eat cruciferous vegetables 4-5 times a week. Cauliflower contains lots of vitamin C, plenty of vitamin K, folate, pantothenic acid, vitamin B6, choline and fibre. It also has some omega3 fats, manganese, phosphorus, biotin, potassium, vitamins B1, B2 and B3, magnesium, sulphur and even a little protein. Chock full of really good stuff. Like the boys in the ad for bread with fibre, I looked very carefully but I couldn’t see any of that. Though the web assures me it’s there.

Studies in animals indicate that cauliflower can help protect cells from DNA damage, inactivate carcinogens and act as an anti-viral, anti-bacterial and anti-inflammatory. It can also inhibit blood cell formation in tumours and prevent tumour cell migration. Which means it helps prevent the development of cancers. Some websites say this is particularly so for cancers in lower parts of the body and breast cancer. Its inflammatory action helps control inflammation in blood vessels which could lead to heart disease.  The US government website cancer.gov says that studies in humans have had mixed results. On the other hand, the US National Cancer Institute says that all cruciferous vegetables contain glucosinolates, which help prevent cancer. I continue to believe that cauliflower is better than cholesterol medication. Don’t tell the pharmaceutical companies.

Cauliflower contains purines, so you may want to avoid them if you have a tendency to gout or kidney problems. For some people, cauliflower also causes problems with thyroid function.

My favourite way to prepare cauliflower is to steam it and add it to stir fries. Or you can eat it with butter or parmesan or lemon juice and mustard. I also like cauliflower soup. I used to eat it with cheese till I found out that dairy causes inflammation of the blood vessels which defeats the whole purpose of eating cauliflower. Now I eat my cauliflower with paprika.

If you’re replacing carbs in your diet, make cauliflower rice by breaking the curd into florets, then running it through the blender. In a Thermomix, chop the florets for five seconds, reverse speed 5. You can also cook cauliflower in five tablespoons of broth (vegetable or chicken) or water. Heat the liquid first, then add the florets when bubbles form. Add turmeric as well.  Cover and cook for five minutes, or less if you prefer your cauliflower crisper. Consume it within two to three days.