Creative cancer prevention Healthy cauliflower can be prepared in many ways

Delicious florets: Cauliflower is healthy and can be prepared in many ways
Cauliflower is one of the most popular vegetable varieties of the Germans. The roses are not only delicious, they are also healthy and low in calories. Another advantage of the vegetable: Cauliflower can be prepared in many ways.

Versatile vegetables with a mild taste
Health experts recommend eating at least five servings of fruits and vegetables daily. A high consumption, among other things, keeps the heart healthy. In addition, certain plant substances in fruits and vegetables help with weight loss. A vegetable variety that is very popular in German cuisine is cauliflower. This is not only due to its pleasantly mild taste, but also to its versatility, reports the Federal Center for Nutrition (BZfE).

Cauliflower is not only popular for its mild taste, but also because it is so low in calories. In addition, the vegetables are rich in minerals and vitamins. (Image: isavira / fotolia.com)

Full of vitamins and minerals
Cauliflower contains ball-like substances as well as numerous vitamins and minerals. These include B vitamins, vitamin C and anti-cancer glucosinolates, as well as vitamin K..

Because of the latter, caution is advised in people who take blood thinners such as Marcurmar, because vitamin K promotes blood clotting and thus counteract the drugs.

For larger amounts, therefore, the dosage of the drugs would be adjusted in advance to avoid possible life-threatening complications. This applies to all blood thinners based on so-called phenprocoumones.

Cauliflower is low in calories and easily digestible at 23 calories per 100 grams.

Ideal basis for purees and soups
The roses taste raw or briefly blanched in the salad, but also cooked, steamed, marinated and baked.

They are the ideal basis for purees and soups, and as a side dish with butter and breadcrumbs, they go very well with meat and fish. An Indian cauliflower curry with potatoes and tomatoes is also a culinary poem.

Delicious cauliflower recipes can be found on the internet.

Do not cook too long
The (BZfE) recommends: Do not cook the vegetables longer than necessary to preserve the valuable ingredients.

Before preparation, remove the outer leaves and stalk. The individual florets can be cut off with a knife and then washed. They are then briefly blanched to taste or cooked for 15 minutes.

With a dash of milk the head stays nice white. A light sauce can be conjured up by pouring a roux with the cooking water and seasoning with salt, pepper and nutmeg.

Use as fresh as possible
Cauliflower belongs to the cruciferous family and, like all other types of cabbage, originates from wild cabbage, which is native to the Mediterranean region.

Botanically, the compressed, fleshy flowering branches and the undeveloped flower buds are eaten. The head is white, because under the large bracts can not form chlorophyll due to the lack of light.

Cauliflower is available year round in stores. From May to November, consumers find cauliflower from local cultivation in the vegetable racks. The best choices are solid, bright white heads with a closed structure that gives off a pleasant scent.

The outer leaves must be crisp and green. Cauliflower should be used as fresh as possible. If you want to cook your head as a whole, you can put it in salt water for about ten minutes before preparing. This will lure out any hidden insects. (Ad)