Cauliflower has been boiled into submission for decades, yet somehow it keeps making a comeback and remains a feature on our dinner plates. While it comes in several varieties, the white ones are the most common and recognizable. Other varieties include purple, green, and the striking spiral-shaped romanesco. No one type stands out as the “best” cauliflower nutritionally, so variety is more important than choosing a single type. You can also vary the ways you make it, from mashed to riced to baked cauliflower steaks. Nutritionally, cauliflower has it all. It’s a great source of fiber, it’s fat-free, it’s low-carb, and one cup of cauliflower only contains 25 calories. Best of all, it contains a high level of vitamins B5 and B6, which play a key role in helping the body convert carbohydrates, fats and proteins into usable energy. A word of caution: people who are on the blood thinner Warfarin should eat it sparingly because of its vitamin K content., and those on a thyroid medication shouldn’t eat it raw because of the iodine uptake. Cauliflower can go to mush pretty easily, so take care not to overcook it unless you plan on mashing it.
