Cauliflower is finally getting the star treatment that its cousin broccoli has received for years! Being part of the same family helps — cruciferous (crunchy) vegetables are famous for reducing inflammation and joint pain and protecting against cancer. I recommend including cruciferous vegetables in your meals two to three times each week, and make the serving size at least 1 1/2 cups.

Here are a few more reasons why Cauliflower is a SuperFood:

• It is a significant source of Vitamin A, C and K
• Protects against heart disease and stroke
• Contains a broad-spectrum of antioxidants shown to prevent cancer
• Helps detoxify the body and reduce inflammation

Cauliflower provides nutrient support in three areas related to cancer prevention: detoxification, antioxidants and anti-inflammatory. How does it detoxify? Cauliflower contains phytonutrients called glucosinolates, which help activate detoxification enzymes in the body. It’s the perfect Springtime vegetable, when people are looking to release toxins that build up all winter long.

Beyond its excellent source of vitamin A, C, K and manganese, cauliflower contains significant sources of beta-carotene and key antioxidant phytonutrients. This broad range of antioxidants helps lower the risk of oxidative stress in our cells – more protection for us!

How should we prepare cauliflower? Well, we all know that raw (or lightly blanched) cauliflower is great for dipping in hummus or salsa, but have you ever eaten it roasted, as you would potatoes? Yes, cauliflower is an excellent substitute for mashed, pureed or roasted potatoes without the starch or sugars! Try my Cauliflower (SuperFood) Recipes under Other Vegetables!