Cauliflower Australia (Certified Organic At Farm)

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Organic Cauliflower, Nature's Glory

Product of Australia

Cauliflower is low in fat, high in dietary fibre, folate, water and vitamin C, possessing a very high nutritional density.

As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumours of the breast and prostate.

Cauliflower also contains other glucosinolates besides sulforaphane, substances which may improve the liver's ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.

Cooking Method: Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible but are most often discarded.

The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese, or with a meat gravy.

Low carb dieters can use cauliflower as a reasonable substitute for potatoes because while they can produce a similar texture or mouthfeel, they lack the starch of potatoes; cauliflower is actually used to produce a potato substitute known as fauxtato.

Nature's Glory's cauliflower are grown organically at farm (certified at farm only) and transported in cold chain transport by air.  This ensures that you are getting fresh quality.