Meet our writers

Win $1,000







Health September 2015

Eat Right Now

Cauliflower: Veggie of the Year

By Wendell Fowler

We're warned not to eat white food – but hold on. Responsible nutritionists are referring to processed junk food, sugar, AP flour, white rice, and sausage gravy, but not cauliflower.

Mark Twain said cauliflower is nothing but a cabbage with a college education.

Kale came, conquered, and found a home in American's refrigerator crisper drawers. It appears, however, crunchy white cauliflower is gaining ground. We're warned not to eat white food –  but hold on. Responsible nutritionists are referring to processed junk food, sugar, AP flour, white rice, and sausage gravy, but not cauliflower.

There's wonderful health news regarding the predictable veggie tray standard. The large white globe is a member of the cruciferous vegetable family of broccoli, Brussels sprouts, collard greens, cabbage, watercress, collards and bok choy. Cruciferous vegetables hold vitamins, minerals, other nutrients and plant chemicals called glucosinolates that break down into biologically active compounds being studied for possible anti-cancer effects. BTW: The heavy green leaves that surround the head protect the flower buds from sunlight. The lack of sunlight does not allow chlorophyll to develop. Therefore, color is not produced.

Cauliflower brims with dietary fiber, crucial for good digestion. When you get enough fiber things, ahem, move smoothly, like a roto-rooter through your temple's intestines. Cauliflower also contains glucoraphin, which protects your stomach and innards from cancer and ulcers. The omega-3 and vitamin K in cauliflower helps prevent chronic inflammation that leads to arthritis, chronic pain, and certain bowel conditions.

In addition to folate, cauliflower is loaded with niacin, riboflavin, pantothenic acid, and thiamine. Cauliflower is low in sodium but delivers a good amount of potassium too. A 1/2-cup measure of cooked cauliflower contains 27.5 milligrams of ascorbic acid, more commonly known as vitamin C, nearly 50 percent of the daily recommended intake. Vitamin C is a powerful antioxidant that helps to reduce levels of ugly chemicals accumulating within your temple that damage cells within tissues.

Cauliflower can be served cooked or raw. Raw has considerably more nutrition. Peel off stem leaves and turn cauliflower upside down. Cut the stem just above where the florets join together. Separate the florets into equal bite-size pieces. Turned off by the sulfur smell? Quickly steaming cauliflower reduces the sulfur smell, preserves crispness and color and reduces the loss of nutrients. When wrapped, cauliflower will keep for up to five days in your crisper drawer.

Much of society is reconnecting with the earth. When all men, women, and children accept that foods born from the heavenly apothecary, not a chemistry lab, are the best vitamins on earth, disease and suffering will cease. You weren't born to hate veggies, you were taught. You were created to express perfect health. Reconnect.

 

Chef Wendell hosts Eat Right Now on WISH TV 8 CBS Indianapolis. He can be reached at 317-372-2592 or This email address is being protected from spambots. You need JavaScript enabled to view it. . Visit his website at Chefwendell.com.

Meet Wendell