Cauliflower: Health benefits and recipe tips

Cauliflower: Health benefits and recipe tips

Image credit: congerdesign

Cauliflower is an affordable, very tasty and healthy vegetable.

Why is cauliflower useful?

Cauliflower contains very few calories, while the content of nutrients it exceeds all other types of cabbage.

Cauliflower contains vitamin C, vitamin A, B vitamins and vitamin PP. From microelements in cauliflower contains calcium, useful for bones, necessary for good mood, magnesium, phosphorus, iron, sodium, potassium and others. In addition, the cauliflower contains fiber, proteins and useful carbohydrates.

It is also rich in tartronic acid, citric acid, malic acid, pectin. Tarton acid does not allow the formation of fatty deposits, so cauliflower must include in their diet those people who want to get rid of excess pounds. Cabbage has a very rich biochemical composition, it is an indispensable food that provides valuable healing properties. There is evidence that cauliflower strengthens the walls of blood vessels and removes cholesterol from the body.

What to cook with cauliflower

With cauliflower, you can cook a huge number of dishes. In this article we will tell you how to make soup from cauliflower, baked in the oven cauliflower with cheddar cheese, as well as cutlets from cauliflower. Let’s get started!

How to make soup-puree from cauliflower – recipe
In order to prepare soup from cauliflower, you will need the following ingredients:

  • 1 big head of cauliflower
  • 2 pcs. potatoes
  • 300 ml chicken broth
  • 300 ml of milk
  • 2 cloves of garlic
  • 1 large onion
  • 2 tablespoons of olive oil
  • 3 sprigs of parsley, finely chopped
  • A pinch of ground nutmeg
  • Salt and black pepper – to taste

The recipe for cauliflower soup

Image credit: Saramukitza

The recipe for cauliflower soup
Onion, peel, grind and fry in a frying pan in vegetable oil, then add crushed garlic to the frying pan. Divide the cauliflower into inflorescences, fold into a large saucepan. Peel the potatoes and chop them, fold them into the same pan. Pour cauliflower and potatoes with milk and chicken broth. Put the saucepan on a fire and bring to a boil. Add the toasted onion to the pan, reduce the heat and simmer the soup for about 15 minutes. Ready soup slightly cool, chop the blender, salt and pepper, add the nutmeg. Finished soup sprinkle with chopped herbs. Serve with fresh bread and, if desired, with sour cream.

Bon Appetit!


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