Certified Farmers Market Fresh Pick of the week: Cauliflower!
March 2, 2009, Palm Springs, CA
- This week’s Fresh Pick is Cauliflower - one of several vegetables in the cruciferous family (also known as Brassicaceae). Other members of the Cruciferous vegetable family include cabbage, Brussels sprouts, kale, broccoli, mustard greens and collard greens (which are also available at the Market).
The tender florets, the part of the Cauliflower we typically eat, are delicious raw, steamed, roasted, boiled, and even pickled. Most people throw away the green stems and leaves, but judicious cooks save them to use when making vegetable broth. The most common variety of Cauliflower is white (because the Cauliflower florets do not contain green chlorophyll), although varieties have been cultivated that come in a variety of colors – green, orange and purple.
In addition to being delicious, Cauliflower has many health benefits. It is is low in fat, and high in dietary fiber, and vitamin C. It also contains several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound. In one study, men who ate more than a serving of either broccoli or cauliflower each week almost halved their risk of developing advanced-stage prostate cancer.
Did you know:
Cauliflower can be used by low-carb dieters as a substitute for potatoes. It has the same texture (or “mouth appeal”), but none of the starch.
$2 per pound and up