Like kale, cauliflower belongs to the brassicas (cabbage) family. It comes in different shapes and colours but the most common is the white one. It is a rich source of fibre, several minerals (potassium, magnesium, phosphorus, manganese), vitamins (B5, B6, folate, C, K) and choline which is essential for brain function and to lower cholesterol. It contains carotenoid, flavonoid, sulforaphane, isothiocyanates and glucosinolates which act as antioxidants, which have anti-cancer & anti-inflammatory properties. However, boiling depletes these levels so choose other cooking methods such as steaming or roasting. As a good source of fibre, it can help prevent gut conditions ...