Organic Cauliflower grown in the UK. Great for slicing raw into salads, or steam for 5-10 minutes. Overcooking cauliflower makes it smell unpleasant (this is true for all brassicas) so keep the cooking time down to ensure you get all the benefits.
Cauliflower contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity. As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants. Cauliflower also contains phytonutrients; beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol. The anti-inflammatory support provided by cauliflower (including its vitamin K and omega-3 content) means it provides cardiovascular benefits.
Cauliflowers are cruciferous vegetables which have been recommended to be eaten regularly. A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.