A stunning flowering vegetable similar to the cabbage, cauliflower is immediately recognisable by its edible white head. Widely used in cooking, cauliflower can be roasted, steamed, pickled, boiled, roasted, or even eaten raw. It’s also a healthy alternative to rice and flour.
A cruciferous vegetable, cauliflower is naturally rich in B-vitamins, vitamin C, and fibre, which enhances weight loss and aids digestion. Cauliflower also contains lots of choline, an important nutrient that is essential for learning and memory. It also provides antioxidants that can protect against cancer.