Poor cauliflower. It sometimes gets a bad rap—one it definitely doesn’t deserve.
See, its lackluster color leads you to believe that it’s not as healthy as it’s deep green look-alike (yes, we’re talking broccoli). But in reality, it packs a pretty solid punch, nutrion-wise. Just take a look at these stats:
- It’s full of vitamin C, a proven antioxidant that boosts immunity and protects against cancer.
- It’s also an excellent, low-calorie source of potassium, says New York City nutritionist Stephanie Middleberg, R.D. (Case in point: One cup of the chopped raw vegetable has only 27 calories, as compared to a banana, which has 105.)
- It’s rich in the mineral boron, which is said to be an aid in building muscle and increasing testosterone levels.
While you don’t have to eat cauliflower every day, you should try to work it into your vegetable rotation once a week. How, you ask? Here are five simple recipes to get you started.
Do you wish there was a healthy alternative to mashed potatoes? Well, your prayers have been answered. Smashed cauliflower is just as creamy and delicious—with way fewer carbs. Simply trim a head of cauliflower into small florets, then boil it in a pot of salted water for about 10 minutes, or until tender. Save ¼ cup of the water, then drain the cauliflower before throwing it into a food processor. Next, add 1 tablespoon of extra virgin olive oil and the reserved water; puree until smooth. (Don't worry if you don't have a food processor. You can still make this recipe the old-fashioned way—that is, using potato masher.)
