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Cauliflower is another food in the group of anticancer foods. Like most vegetables it is of course an excellent source of vitamin C, as well as folate and potassium. It’s anticancer properties come from indoles, bioflavonoids, and other cancer protecting chemicals.

It is high in fibre and low in calories and makes an excellent Weight Watchers food. During cooking cauliflower will lose around 20% of its folate. The best way to cook a cauliflower is by quickly steaming or boiling in a minimal amount of water. Cook a cauliflower too long and it turns mushy and releases sulphurous compounds which make it slightly unpleasant in taste, and produces a strong smell.

When cooking don’t aluminium or iron pots as these tend to discolour the cauliflower. When buying, aim to purchase a head with firm compact florets, a snowy white colour, with crisp and green leaves.

Cauliflower does have one drawback though. It can cause flatulence from the gut breaking down the cell walls of the cauliflower during digestion. Fennel, Tarragon and Bay can help with the digestion process.

Tags: cauliflower, cancer, vitamin C