Cauliflower Print

Cauliflower is a cruciferous vegetable from the same plant family as broccoli, cabbage, kale, etc. Cauliflower is a compact white head of medium size, which is composed of undeveloped flower buds. These buds are attached to the stem. Some buds are surrounded by ribbed, coarse green leaves that protect them from sunlight, thus preventing the development of chlorophyll. While this process contributes to the white color of most varieties of cauliflower, you can find those in light green and purple.
Cauliflower and his predecessor wild cabbage, origin from ancient Malaysia. Cauliflower went through many transformations and reappeared in the Mediterranean region, where it is a popular vegetable in Turkey and Italy around 600 BC. It gained popularity in France in the mid 16th century and subsequently was processed in Northern Europe and the British Isles. United States, France, Italy, India and China are the largest producers of cauliflower.
Benefits of Cauliflower
The following health benefits of cauliflower are to be mentioned:
Sulfur-containing substances in cauliflower promote liver detoxification. These compounds increase the liver's ability to neutralize potentially toxic substances.
When these vegetables are cut, chewed or processed sulfur-containing compound called sinigrin enters into contact with the enzyme mirozinaza, leading to the release of glucose and breakdown of certain products, including highly reactive compounds called isothiocyanates.
These compounds actually signal genes to increase production of enzymes involved in detoxification. Cruciferous vegetables reduce the risk of prostate cancer. Adding turmeric to the cauliflower for consumption helps improve overall male health. Cauliflower provides protection against rheumatoid arthritis. Eating cauliflower leads to benefits for the cardiovascular system.