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A good source of folate and vitamin C, cauliflower shares the health benefit of all brassica vegetables: that of cancer-fighting phytochemicals.
Cauliflower quickly loses its folacin to the cooking water when boiled. When possible, steam, braise or roast it. * Broccoflower, a new cross between cauliflower and broccoli, has been developed overseas and is more nutritious than cauliflower. It has green florets rather than white, has more vitamin C and also some beta-carotene.