News — cauliflower
Posted by David Brady on
If cauliflower wasn’t so ‘unflashy’ with its dull, white hue, it would be the redheaded stepchild of the edible plant world. More boldly colored vegetables and fruits proudly display their beneficial compounds: anthocyanins in blueberries, cranberries, and blackberries; carotenes in sweet potatoes and carrots; magnesium in dark, leafy greens; and resveratrol in dark grapes and red wine. But don’t be fooled by cauliflower’s unassuming appearance. The absence of color doesn’t mean there’s an absence of nutrients. This versatile vegetable shares many of the beneficial properties of its Brassica brethren, and it’s time to give it its due.