Not only does cauliflower have a unique flavor, but it is also a health-protective vegetable. Ancient Westerners discovered that regular consumption of cauliflower has effects such as soothing the throat, moistening the lungs, and relieving coughs. Moreover, its price is not high, so it has been honored in the West as a "gift from heaven" and the "doctor of the poor."
Some people's skin turns blue and purple from minor bumps and injuries, which is due to a deficiency of vitamin K in the body. Eating more cauliflower can effectively supplement vitamin K, strengthening the韧性 of blood vessel walls and making them less prone to rupture. The broccoli in cauliflower is also rich in carotene and flavonoids. Carotene can be converted into vitamin A in the human body, which protects the skin and vision, and enhances immunity. In addition to preventing infections, flavonoids are the best blood vessel cleansers, capable of preventing cholesterol oxidation and reducing the risk of heart disease and stroke.
Cauliflower is rich in water-soluble nutrients such as vitamin C and B vitamins. It is recommended to cook it by quick-frying over high heat or steaming.