Cauliflower is a wonderful addition to a bagna cauda. It’s also fantastic baked with a bit of curry. I love both these recipes and have included them in the recipe section below. Give it a try! I think you’ll be surprised.
Cauliflower is a member of the cruciferous vegetable family which includes broccoli, kale, cabbage and collards. It comes in white, orange, green and purple. It provides special support for the body’s detox system, is rich in antioxidants and features anti-inflammatory characteristics. Given these attributes, it’s not surprising that several studies link cauliflower to cancer prevention particularly with respect to bladder cancer, breast cancer, colon cancer, prostate cancer (see reference link below), and ovarian cancer.
Cauliflower’s antioxidant phytonutrients include beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol.
Anti-inflammatory compounds found in cauliflower include Vitamin K which helps regulate inflammatory responses. According to WhFoods.org: “…one of the glucosinolates found in cauliflower—glucobrassicin—can be readily converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.”
According to Wikipedia:, there are four major groups of cauliflower.
Italian: Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.
Northwest European Biennial: Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.
Northern European Annuals: Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes old cultivars Erfurt and Snowball.
Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type, and includes old varieties Early Patna and Early Benaras.
From Epicurious, my favorite Bagna Cauda, recipe ever! If you’re not familiar with bagna cauda, it is something you really need in your recipe arsenal. It translates as “hot bath” and it’s a wonderful, garlicy Italian hot dip for a variety of vegetables.
Curry Roasted Cauliflower
You can also use olive oil in the recipe, if you prefer. Be sure to make some extra. It makes a great snack the next day.
Curried Cauliflower Soup
This is yet another way to happily add some curry (with it’s anti-inflammatory characteristics) to your diet.
Kirsh, VA; Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB (2007). “Prospective study of fruit and vegetable intake and risk of prostate cancer”. Journal of the National Cancer Institute 99 (15): 1200–9. doi:10.1093/jnci/djm065. PMID 17652276.