Boost Your Health with Cauliflower

by Dr. Stephen Sinatra
Filed Under: Heart Health, General Health, Food and Nutrition
Last Reviewed 02/06/2014

While brightly colored fruits and vegetables get all the press for their antioxidant powers, this pale white veggie is packed with health-boosting benefits. In fact, every time you eat cauliflower you’re boosting your health in several important ways.

  • Protects against cancer. Cauliflower contains DIM, I3C, and sulforaphane which are potent phytonutrients that help to protect against cancer.  Both I3C and DIM have been shown to inhibit the occurrence, growth, and spread of estrogen-related cancers, including breast cancer. Research has also determined that sulforaphane reduces the ability of carcinogens to cause dangerous cell changes by deactivating carcinogenic enzymes.
  • Reduces inflammation. Cauliflower curbs inflammation by curtailing the body’s output of inflammatory substances called prostaglandins. Plus, cauliflower contains omega-3 fats, which are able to penetrate layers of cholesterol-laden plaque, reducing blood vessel inflammation and preventing blood-clotting deposits from clogging arteries.
  • Supports healthy digestion by supplying a full two grams of fiber per 100 calorie serving. Cauliflower also contains glucoraphin which helps to protect your stomach’s lining.

What’s the best way to enjoy cauliflower? You can eat it raw, dunked into low-fat dressing or hummus. You can also eat it steamed, with a sprinkle of sea salt and pepper. Or, eat it steamed and mashed as a healthier alternative to mashed potatoes.

Cauliflower is also delicious roasted. Just cut the cauliflower into bite–size pieces, coat it with a small amount of olive oil and rosemary, and roast it in the oven at 400 degrees Fahrenheit for 20-30 minutes until tender. You can roast it alone, or with other vegetables such as carrots, mushrooms, onions, and peppers for a delicious vegetable medley.

Now it’s your turn: What’s your favorite way to enjoy cauliflower?

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