Cauliflower the colourless food that is good for you!

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Often in healthy eating the rule is go for plenty of colour, as this shows the food is rich in vitamins and minerals, however,
often overlooked as a dull, colourless vegetable, you’d do well to include it in your daily list of vegetables.
It is rich in enzymes, helping the body to rid toxins, and also high in Omega-3. It’s also rich in Vitamin C and further antioxidant properties that will help against cell damage that occurs on a daily basis in our bodies.

As with all vegetables be sure not to overcook cauliflower. Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, are better for cooking, as the latter can make them waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking. For great tasting cauliflower add 1 tsp of turmeric when adding the cauliflower to the skillet, and cook over a low to medium heat for 10-15mins.

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