We love cauliflower. The white cabbage vegetable goes well with many different dishes, so we regularly prepare it in the kitchen. But we’re going to stop boiling our cauliflower—it’s not good for your health.
Cauliflower health benefits
Let’s start off on a positive note: cauliflower has important health benefits. Studies have shown that it can contribute to reduced risk of diseases such as bladder, breast, prostate, ovarian and colon cancer—this is due in part to the sulforane content within cauliflower cells which acts as an anti-cancer agent.
Good for the brain
In addition to the substance sulforane, cauliflower also contains an amount of choline. This nutrient helps keep your brain healthy and functioning well by improving memory, aiding development [in children] and protecting it from toxins like alcohol.
You might not need us to tell you that cauliflower is good for your health. It’s packed with valuable vitamins and minerals, including vitamin C, B2, folic acid and potassium—and can be cooked in many different ways. But when this vegetable is cooked in water, many of its nutrients are lost. The good news? There’s a better way to prepare it.
Steam or stir fry
To preserve all the nutrients in cauliflower, it is better to steam or stir-fry than boil. By cooking vegetables in boiling water, you lose about 70 percent of their nutrient content—blech! In addition, cooking cauliflower can leave a nasty smell that lingers on your hands and clothes for days after clean up.
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