A flower that has it all!

Cauliflower has its origin in the Mediterranean. But have you ever conjectured how this white wonder was named? As is the case with most of the things around, this vegetable too, derived its name from the Latin words ‘caulis’ meaning stalk, and ‘floris’ meaning flower. The intense cloud of white florets beautifully crammed in a cauliflower, well bound by the strong greens at the rear, only makes it look all the more stunning. This handsome vegetable has some equally wonderful properties too.

Health benefits of cauliflower

Cauliflower is one of the few vegetables that falls under the ‘Cruciferous’ family i.e. it has some marvelous nutrients that combat against quite a number of diseases. Here’s a list of nutrients and chemicals present in this vegetable, stated opposite the diseases they help fight against, and the benefits they provide.

Nutrients/chemicals                                                      

• Indole-3-carbinol (or 13c, as is commonly known) & photo nutrient Sulphorafane: 13c along with sulphorafane work together in reducing the risk of growth of tumor, chiefly, in the breast and prostrate glands.
• Folate (i.e. a type of Vitamin B): Folate helps blood work better. It is also responsible for the growth of cells, and its replication in a body. This is particularly helpful to women who are carrying… as this helps in the development of the foetus.
• Vitamin C: It is is an anti-oxidant that helps in developing immune system.
• Selenium: It works effectively with vitamin C to develop immunity.
• Vitamin K: It helps in maintaining the health of bones.
• Allicin: It cuts down the risk of strokes. It is thus good for the heart.
• Fibre: It helps in the improvement of bowels/colon health. It also fights cancer.

According to the research conducted at the University of Pittsburg Cancer Institute, cauliflower possesses a natural compound known as, phenethyl-ITC, which is released when this vegetable is cut or chewed. This chemical not only helps prevent the formation of cancerous cells in and around the area of a human prostrate, but it also impedes the development of the blood vessels that nourish a selected type of cancer wounds.Phenethyl-ITC, 13c and sulphorofane are the common phytochemicals that are present in all the vegetables and fruits of the cruciferous family. Some of them are broccoli, carrots, and cabbage. These vegetables, often cooked and consumed along with the quintessential cauliflower provide for a healthy meal that takes good care of the body, should any malignancy arise. It acts as an impediment to any unwanted growth in the body.

Researchers suggest that having three florets of a good-looking cauliflower a day can meet up to 67% of the daily requirement of vitamin C. Cauliflower also plays a key role in developing the health of bones in a human body. Sufficient amount of cauliflower, thus taken, twice or thrice every week can bestow upon wonders of good health and good life.

Beauty with cauliflower

Noted dermatologist, Dr. Jaishree Sharad explains that the benefits of cauliflower are bounty, “vitamin C present in the cauliflower helps prevent sun tan pigmentation, as also the anti-oxidants averts early aging”. Vitamin C is the chief source of all the goodness required by skin. The pink glow, the healthy radiance and the acne-free and pimple-free complexion are just some of the properties graced upon by it. And it is quite rightly said, ‘You are what you eat’.

Apart from the phytochemicals present in the cauliflower, this wonder-vegetable is also a cholesterol-control food. It helps in maintaining a good health by keeping the cholesterol levels in check. It is therefore, a favourite among those who have cholesterol problems. People with high cholesterol often boil cauliflower and then have it mashed. It offers a good substitute for the palatable potato!

An interesting recipe on cauliflower: Cauliflower baked in yogurt

Ingredients: 

1 full cauliflower, nicely cleaned in salt water, the green stems cut from the rear

1 cup yogurt

1 tomato

Some green chillies

1/2 tsp pepper powder

Salt to taste

Direction: Make a paste by blending together yogurt, tomato, salt and pepper powder. Oil a non-stick fry pan and heat it for about 2 minutes. Put the cauliflower (in full) upside down in the fry pan and cover the lid. Cook it till it turns golden brown. Now add the paste on top of the cauliflower and sprinkle some finely chopped green chilies at the top. Again cover the lid and let the dish cook till the water in the curd has dried thick.

There are lot many recipes available, but the best and the most nutritious way to intake cauliflower is to have it raw. It is only when you harness the richness of this super-vegetable that its goodness will actually show!

-- T :-)