Introduction:
In Germany, white cauliflower is best known, while in France and Italy colourful varieties such as green, yellow or purple cauliflower are also popular.
Use/Preparation:
Cauliflower is a very versatile vegetable. You can eat it raw as a salad, steamed as a side vegetable, braised and baked, as a soup, in curries, in a casserole, or baked with cheese or a delicious marinade.
Health:
Cauliflower is rich in fibre and minerals as well as B vitamins, vitamins C and K. Because of its digestibility, it is even suitable for light diets. The compound sulforaphane has anti-inflammatory and anti-cancer properties.
Alternatives:
Broccoli, like cauliflower, is rich in vitamin C, fibre and antioxidants and contains the anti-inflammatory and anti-carcinogenic sulforaphane. Kohlrabi is similar to cauliflower in taste. But Romanesco, which looks like a cross between cauliflower and broccoli, as well as kale and Brussels sprouts can also be used as alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 25/104 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 5 g |
| Sugar | 1,9 g |
| Protein | 1,9 g |
| Salt | 0 g |
