Poor cauliflower. It sometimes gets a bad rap—one it definitely doesn’t deserve.
See, its lackluster color leads you to believe that it’s not as healthy as it’s deep green look-alike (yes, we’re talking broccoli). But in reality, it packs a pretty solid punch, nutrion-wise. Just take a look at these stats:
It’s full of vitamin C, a proven antioxidant that boosts immunity and protects against cancer.
It’s also an excellent, low-calorie source of potassium, says New York City nutritionist Stephanie Middleberg, R.D. (Case in point: One cup of the chopped raw vegetable has only 27 calories, as compared to a banana, which has 105.)
It’s rich in the mineral boron, which is said to be an aid in building muscle and increasing testosterone levels.
While you don’t have to eat cauliflower every day, you should try to work it into your vegetable rotation once a week. How, you ask? Here are five simple recipes to get you started.