Cauliflower, Benefits, Uses and Properties

It is well known that vegetables are generally very beneficial for the functioning of our body. However, we do not know in detail the properties that these foods provide us in detail.

This time we are going to talk about cauliflower (Brassica oleracea), a vegetable that has its origins in parts of the eastern Mediterranean, particularly Asia Minor, Lebanon and Syria. Over the centuries its use spread throughout the world and by the middle of the 16th century it reached France and England to become popular in the modern world, in fact, today its largest producer is China.

Cauliflower is a variety of cabbage belonging to the cruciferous family. This food is often overlooked because when cooked it can give off an unpleasant odor (to alleviate it during cooking, a potato or apple can be added to the cooking water), however, its the flavor and its properties have become popular and are an important part of many dishes around the world. The only thing that is eaten is the pella or the head.

Nutritional properties of cauliflower.

  • High water content (89%).
  • Minerals: its potassium and calcium content stands out and, to a lesser extent, magnesium.
  • Vitamins: C or ascorbic acid, folic acid and niacin.
  • Fiber.

Benefits of cauliflower.

This vegetable, a family of others like broccoli, It has a large number of characteristics that make it a very beneficial food for the body and very useful in the treatment of various ailments.

This vegetable contains a compound called “Sulforaphane”.

In itself that means a lot, but that’s not where the benefits end. This food is also a great way to get dietary fiber, essential for efficient digestion by facilitating the transit of food through the intestines.

Cauliflower is also a good ally of the brain, because it provides a large amount of vitamin B, essential for the functioning and development of this vital organ. In fact it is recommended consumption of cauliflower during pregnancybecause it can promote more acute development of the fetal brain and improve certain cognitive, learning and memory functions.


The oxidation of our body, commonly referred to as “aging”, can be neutralized to a large extent thanks to the various antioxidants and phytonutrients present in cauliflower, which is loaded with vitamin C, beta-carotenes, rutin and many other components that can help prevent the early onset of symptoms of aging and deterioration of the organism in general.

And if that wasn’t enough, cauliflower is an effective anti-inflammatory thanks to its components such as omega-3 and vitamin K, which is very positive in arthritis, chronic pain, among others.

And for our dear hearts, this vegetable will be provides allicin, a component responsible for reducing the risk of stroke or other heart disease What more?

In conclusion, we can not stop including this precious vegetable in our daily diet to be able to enjoy all its benefits for our body and those of our loved ones.

How to prepare cauliflower for consumption.

First of all, you need to properly clean the cauliflower. First of all, we cut off the base and tear the leaves, which can be cooked and eaten like any other vegetable. The pellets are then separated and washed.

Cauliflower can be eaten raw in a salad or cooked. We can prepare a wide variety of dishes there: steamed, in the oven, roasted, fried, beaten, cooked, boiled or au gratin, like meatloaf and endless dishes.

To distinguish cauliflower in good condition from one that is not, we can look if it has brown spots, or the granules separated or with soft parts, these details give us clues that it does is not fresh.

Finally, we share with you a delicious Mexican cauliflower recipe: