Cauliflower is low in fat, low in carbohydrates and is a good source for dietary fiber, folate, water and vitamin C and K. It contains several phytonutrients such as carotenoids. A reasonable substitute for potatoes or rice, Cauliflower is great for soups too.
Fresh Tips: To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges. Cauliflower contains phytonutrients that release odorous sulfur compounds when heated. These odors become stronger with increased cooking time. If you want to minimize odor, retain the vegetable’s crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time. Some phytonutrients may react with iron in cookware and cause the cauliflower to take on a brownish hue. To prevent this, add a bit of lemon juice to the water in which you blanch the cauliflower.