Farming & Agriculture: Heart Smart: Cauliflower's an anti-cancer powerhou...: Cauliflower is a member of the cruciferous vegetable family and has a long list of cousins, including arugula, broccoli, cabbage, Brussels s...
Cauliflower is a member of the cruciferous vegetable family and has a long list of cousins, including arugula, broccoli, cabbage, Brussels sprouts, collards, kohlrabi, mustard greens, kale, radishes, turnips, turnip greens, watercress, and bok choy.
Heart Smart: Cauliflower's an anti-cancer powerhouse
Studies suggest that cruciferous vegetables may help ward off certain forms of cancer, especially cancers of the mouth, throat and stomach.
Many experts believe these vegetables contain substances that may stimulate the release of anti-cancer enzymes and promote the destruction of cancer cells. Cauliflower also provides a hefty dose of vitamin C and is a good source of the B vitamin folate as well as dietary fiber.
Cauliflower, as its name implies, is actually a flower. In its early stages of growth, it looks like broccoli. But unlike broccoli, which opens outwardly to form bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. The cauliflower head, also known as the curd, is surrounded by leaves that protect it from sunlight, which prevents the flower buds from developing chlorophyll and turning green.
Sunlight discolors the florets and causes them to develop an unpleasant flavor.
While the most popular type of cauliflower found in markets today is white, you may see a green variety called broccoflower. This recently developed cauliflower-broccoli hybrid has yellow-green to lime-green florets and a milder, sweeter taste.
When selecting cauliflower for today's recipe, choose a firm head with compact florets that is heavy for its size. It should be white or creamy white. Refrigerate raw cauliflower, tightly wrapped, for three to five days.
HEART SMART is a registered trademark of the Henry Ford Hospital Heart and Vascular Institute. For questions about today's recipes, call 313-972-1920, 9-4 p.m. weekdays.
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