As with fruit, there is a wide variety of tastes for different vegetables.
However, some vegetables have always seemed to be less popular than others, at least until their flavour is discovered.
One of them, without a doubt, is cauliflower. Perhaps it is because of the smell they give off when cooked, or perhaps because of the way they feel, but it is true that this is a vegetable that does not seem to have so many followers when in fact it is widely consumed for its rich flavour once cooked and for all the possibilities it offers in the kitchen.
Here are all the reasons why it is worth giving cauliflower a try.
What are the properties of cauliflower for our organism?
Cauliflower is a vegetable that withstands the freezing process very well without losing its properties.
So, whether eaten fresh or after having it stored in our freezers, here are some reasons why we should take it into account in our diet:
- High water contentThe composition of cauliflower stands out for its high percentage of water, around 90%, making it a particularly hydrating vegetable for our organism. Moreover, for this reason, it is recommended to help us lose or maintain our weight as it contains practically no calories and is a very satiating food.
- Special mineral supplyCauliflower also stands out for its high mineral content, providing a large part of the amount of minerals we need on a daily basis. These include, for example, potassium, calcium and magnesium.
- Rich in vitaminsAmong the qualities of cauliflower, we cannot forget that it is full of vitamins, especially vitamin C, which is so necessary for our immune system.
- Fibre contentLike most vegetables, cauliflower also has a high fibre content, which is essential for improving intestinal health.
- AntioxidantAs a good antioxidant food, cauliflower helps to expel toxins from the body. It is also notable for the high proportion of glucosinolates and isothiocyanates in its composition, two of the antioxidants that most help to stop the growth of cancer cells.
Why does cauliflower smell so peculiar when boiled?
As mentioned at the beginning, cauliflower gives off a peculiar smell when boiled.
Perhaps this is the reason why we may be a little more reluctant to include it in our shopping list, but the truth is that the smell has a completely scientific explanation.
The characteristic smell we perceive when cooking cauliflowers, as with Brussels sprouts for example, is due to the sulphur family compounds found in these foods.
The peculiarity is that these compounds, the isothiocyanates, are only "activated" or released when the water begins to boil, giving rise to the unpleasant smell.
Although it is difficult to mitigate this smell, we recommend not boiling the cabbage for more than 5 minutes if possible, at which point you will begin to notice it more intensely.
