Serving Size 1-2 Adults
Servings per container 1
Amount per serving
Energy 103kcal * Protein 1.07g * Fat 0.20g * Carbohydrates 27.12g * Calcium 17mg * Phosphorus 30mg * Dietary Fiber 4.9g * Niacin 0.900mg * Pyridoxine 0.100mg * Thiamine 0.110mg * Riboflavin 0.030mg * Vitamin C 29mg * Vitamin E 0.10mg * Magnesium 25mg * Zinc 0.12mg * * Percent Daily Values are based on a 2,000 calorie diet
About the product
Upcountry climatic zones
Mild like broccoli, but nutty like butternut squash
The cauliflower is rich in both fibre and water content, which helps prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer. Also the vegetable has been shown to reduce the risk of breast and reproductive cancers in men and women. Choline in cauliflower aids sleep, muscle movement, learning and memory. It also helps maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
Although a lot similar to broccoli, of the same family, there is an easy way to tell them apart- cauliflower has closely bunched tight masses that appear as one, on the stem, while broccoli’s masses are loosely distributed. There is ample space between each stalk.
Hosting people for a big dinner? How about a cauliflower soup for starters? Begin by heating oil in a large saucepan over medium-high heat and adding a chopped onion and garlic. Cook until onion has softened. Cut the head into florets and add along with chopped potato. Cook for 5 minutes. Then add stock and season with pepper. Cover and heat to boiling level. Then simmer at medium-low heat for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook for 2 minutes and serve.
Although the florets are the most consumed part of the cauliflower, the stem and leaves are great for adding to soup stocks. So, don’t throw them away!