Cauliflower is my family’s favourite veggie- it’s an absolutely delicious way to jazz up your meals with
Cauliflower contains sulforaphane which aids kidney function and improves blood pressure levels. It’s also anti-inflammatory, rich in vitamin C and K as well as a source of thiamin, riboflavin, folate and phosphorus.
As a member of the cruciferous family (which includes broccoli, Brussels sprouts, radishes, collard greens and kale), it’s a great source of fibre and vitamin K.
Cauliflower is also incredible for the liver – brassica family veggies contain a natural enzyme that helps the liver to flush!
While this family contains veggies that are amazing sources of nutrients, it’s important to cook them as eating them raw means you’re exposing your bodies to chemicals that can depress your thyroid (the butterfly gland in your throat which produces hormones).
I love to enjoy cauliflower by simply roasting it with some fresh herbs from my garden and sprinkled with organic spices- so delish and the perfect side to any meal!