Say hello to immunity boosting antioxidants
Part of the cruciferous vegetable family, along with broccoli, kale and cabbage, cauliflower is a nutritional powerhouse with plenty of health benefits. Not only does it contain large amounts of vitamin A, thiamine, riboflavin, niacin, calcium, and iron, but it also boasts an enviable dose of antioxidants and phytonutrients such as vitamin C, beta-carotene, sulforaphane, and quercetin. Antioxidants and phytonutrients help battle daily exposure to pollution, stress and other body agers that can harm your organs and tissues.
To take advantage of the vegetable’s considerable antioxidant content, a 2013 study from Cairo University in Egypt suggests eating it raw, or choosing a cooking method that doesn’t damage the antioxidants. Steaming, stir frying or microwaving are recommended over water boiling, or blanching, which can destroy vitamin C and folic acid.