To bring colour to your dishes use white, purple, green and orange varieties interchangeably in recipes. A cup of white cauliflower contains almost an entire day's supply of vitamin C, and it's also a good source of vitamins b and K and folate (which help strengthen bones). While all shades are great sources of vitamin C, orange has a high amount of beta-carotene, purple is rich in antioxidants, and green has an extra dose of vitamin A
Cauliflower is rich in sulfur-producing compounds - hence its pungent aroma when cooked. Foods containing these compounds help rid your body of carcinogens, which is why eating cauliflower has been linked to a reduced risk of breast, cervical, and lung cancers.
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