Everyone is familiar with the white cauliflower. But did you know there are purple, orange, and yellow cauliflower varieties, also? Purple cauliflower tastes mild and slightly sweet. It gets its beautiful color from the presence of the antioxidant anthocyanin, which is also found in red cabbage, purple carrots and berries.
Anthocyanins are considered one of the most important nutrients for eye health. Research also suggests that anthocyanins may help alleviate certain inflammatory conditions, such as rheumatoid arthritis, due to their strong anti-inflammatory and antioxidant properties. Anthocyanins also help to lower your cancer risk. A 1-cup (100 g) serving of fresh purple cauliflower contains about 400 milligrams of anthocyanins.
Cauliflower is a member of the cruciferous family of vegetables.
- 1 cup of cruciferous vegetables contains approximately 12 grams of fiber
- Cruciferous vegetables contain protein, as much as 25 percent of the daily value in three cups
- Cruciferous vegetables, especially kale and collard greens, provide high amounts of vitamin K, which may have benefits for fighting cancer and inflammation
Glucoraphanin (class of compounds called glucosinolates) is known for it’s as anticancer properties in cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, cabbage and kale. When you chew purple cauliflower, the glucoraphanin is broken down into a compound called sulforaphane which causes cancer cells to self-destruct without harming your healthy cells. (Dr. Rod Dashwood)
For every 1 cup serving (100 g) of purple cauliflower, 12 g of fiber. 100 % of the recommended daily values, (DV), of vitamin C. 25% DV of vitamin K, 14 % DV of folate and 11 % DV of vitamin B6, 12 % DV of manganese and 9 % DV of potassium.
Buying Tips: Choose cauliflower that looks fresh. Cauliflower loses it nutritional value over time. You want to eat cauliflower as fresh as possible to get the biggest nutritional punch. Cauliflower that’s been in the grocery store, (or your refrigerator) for several days contains significantly less vitamin C than freshly harvested produce.
Fight Cancer • Boost Heart Health • It’s Anti-Inflammatory • It’s Rich in Vitamins and Minerals • Boosts Brain Health • Digestive Benefits • Antioxidants and Phytonutrients
Roasted Purple Cauliflower and Brussels Sprouts
- Purple Cauliflower (can use white, orange or yellow)
- Brussel Sprouts (trimmed, cut in half)
- Garlic (peeled and diced)
- Olive Oil (look for good quality, glass bottle)
- Sea Salt (to taste)
- Black Pepper (to taste)
- Rosemary (fresh) (or 1/2 tsp dried)
|Combine cauliflower and Brussels sprouts in a large bowl. Drizzle oil on top. Add garlic, rosemary and pepper and toss well.|
|Spread vegetables in single layer on large baking sheet. Sprinkle with salt and put into preheated oven at 375 degrees. Stir occasionally to keep from over cooking on one side.|
|Roast until vegetables are tender and beginning to brown at edges, 30 to 45 minutes.|