Many people know that cauliflower is a great vegetable for cancer prevention. Whether it's white cauliflower or green broccoli, its anti-cancer effects are particularly excellent. Many people cook cauliflower until it's soft before serving, thinking it tastes better this way. However, they don't know that the anti-cancer components in boiled soft cauliflower are almost completely destroyed. Cauliflower is best eaten when it's still crispy.
Research has found that to maximize the anti-cancer effects of cauliflower, the most direct method is to obtain as much of the anti-cancer substance "sulforaphane" as possible. A study by the University of Illinois found that when cauliflower is heated until it is not obviously soft but has lost its raw, firm, and astringent texture—that is, when the florets begin to soften but the stems are still crisp—that is the time when the anti-cancer substances can be most effectively utilized.
Colorful Oyster Sauce Cauliflower
Furthermore, researchers from the University of Warwick have also discovered that cauliflower should not be left out for long after being cut. If chopped cauliflower is left in the air at room temperature for 6 hours, the loss of anti-cancer components can be as high as 75%. In contrast, a whole head of cauliflower, when stored in the refrigerator for a week, will only have a minor loss of its anti-cancer components.
Finally, it's best not to boil cauliflower, as this will cause the active components to leach into the water. Steaming and stir-frying methods transfer heat quickly and are also healthier. If you're worried about the cauliflower not being clean enough, you can blanch it quickly in boiling water before cooking.
Finally, experts remind us that this applies not only to green broccoli but also to other cruciferous vegetables—such as kale and white cauliflower. It is essential to maintain their crispiness to ensure the best preservation of their anti-cancer components.
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