Roasting is a simple, quick, delicious approach to making ready vegetables. you may assume cauliflower roast within the kitchen appliance becomes dry, however dry heat from the kitchen appliance removes wet from the vegetables, thereby concentrating their flavors. In fact, cauliflower is regarding ninety two water, therefore when preparation it’s dampish and tender.1 Like broccoli, cabbage, kale, and radishes, cauliflower belongs to the Brassica family of vegetables. Brassica vegetables, additionally called dilleniid dicot family vegetables, ar exceptionally nutrient and will be featured conspicuously in our diets.


Brassica vegetables ar made in antiophthalmic factor, vitamin C, folate, and fiber. they’re additionally high in glucosinolates, distinctive sulfur-containing compounds, that offer them their distinctive bitter tastes and pungent aromas.2 Moreover, glucosinolates exhibit powerful healing properties, breaking down into indoles and isothiocyanates, that are shown to inhibit the expansion of cancer cells.3 Isothiocyanates additionally defend against pre-cancerous cells, serving to the body eliminate them before they’ll harm desoxyribonucleic acid.4

Unfortunately, one in all the foremost common ways in which of change of state cauliflower is boiling. Glucosinolates ar water soluble, which means they’ll leach into the change of state water. A 2007 study confirmed that boiling Brassica vegetables ends up in important glucosinolate losses, whereas steaming or stir-frying results solely in minor losses.5 For the cooked vegetables, ninetieth of the lost glucosinolates were detected within the change of state water.

With Brassica vegetables, you must additionally avoid cutting them long before intense them. within the same study, glucosinolate losses of seventy fifth were discovered simply six hours when shredding them.

In our direction, cauliflower combines fantastically with contemporary dill and Indian curry spices. Curry powders vary wide in terms of quality and composition, therefore take care to browse the merchandise labels avoiding those with accessorial salt. Enjoy!

  • ½ – ¾ head of cauliflower
  • 1 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 onion, finely shredded
  • 2 cloves garlic, pressed
  • 1 tbsp seasoning
  • Freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1-2 tbsp contemporary dill, chopped
  • Olive oil for descending


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