Cauliflower:- you either like it or hate it …

 Is one of several vegetables in the species of the Brassicaceae, produced from seed this produces a large white headed vegetable, the part eaten but the outer green leaves should not be discarded, they add colour to a sometimes pale but versatile vegetable.   Cauliflower is very nutritious, and may be eaten cooked,or  raw, as small florets to accompany  dips

Nutritional value:- low in fat, high in fibre, contains vitamins B1 -2 -3  Vitamin C, minerals, calcium magnesium potassium, zinc and iron, all essential for good body and hormonal balance

Cauliflower shares with broccoli and cabbage the benefits of phytochemicals,  an anti-cancer compounds are released when cauliflower is chopped or chewed,  in addition,  ani-oestrogen appears to slow or prevent the growth of tumors of the breast. Cauliflower also contains  carcinogenic qualities  which may improve the livers ability to detoxify carcinogenic substances.

Its subtle flavour lends itself to be used in  stews, curries, where the flavours are absorbed, side dishes and salads. Cooked in tempura batter and deep fried, but the most traditional dish is Cauliflower Cheese, lightly cooked then covered in a rich cheese sauce oven baked or grilled,