Have you tried roasted cauliflower yet? If you haven’t, you need to.. For years cauliflower was one of those foods that I found a bit blah and I rarely ate it unless it was drenched in a cheese sauce. But In recent years, cauliflower has kind of transformed into one of the most versatile and tasty veggies and honestly, it just tastes amazing when its roasted.
Cauliflower – Cauliflower has a high level of the phytochemical glucosinolates in it. These phytochemicals are responsible for the pungent or bitter taste in cruciferous vegetables, but more importantly glucosinolates can be converted into bioactive compounds that research has shown may help to reduce and protect against risk of cancer.
Pomegranate – Crazy amounts of antioxidants (more than red wine and green tea apparently!), pomegranate has been extensively studied for its protective effects against cancer and in particular has been linked to inhibiting cell growth in prostate and breast cancer.
Almonds – Providing an excellent source of monounsaturated fats and vitamin E, almonds also contain calcium and evidence shows they can reduce cholesterol and promote antioxidant and anti-inflammatory activity.
How else do you enjoy cauliflower? I’d love to hear your comments and feedback below.
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email firstname.lastname@example.org for further details.