Move over kale, there’s a new veggie gaining headway.
We spent all of 2013 talking about kale, from juicing it to salads and even baking it as a healthy alternative to potato chips. Beyoncé even gave an ode to the dark, leafy green on her Tumblr page recently.
For 2014, however, food experts say it’s all kale’s paler cousin: cauliflower. Now, before you turn your nose up at another veggie trend, listen to its awesome health benefits.
Like kale and broccoli, cauliflower belongs to the cruciferous family of vegetables, which gives it its pungent aroma and bitter flavor. It also contains glucosinolates, which after being broken down by the body, form biologically active compounds called indoles, nitriles, thiocyanates, and isothiocyanates. Scientists are studying them for their ability to help protect DNA from cancer-causing free radicals. Cauliflower is also high in fiber, immunity-boosting vitamin C and vitamin K, known for its anti-inflammatory properties.
Now that you’re ready to dig in, consider these tasty preparations. Try pan-searing cauliflower like a steak for a guilt-free main dish or pureeing it into a silky soup. It’s perhaps best known as a low-carb swap for starchy potatoes when mashed. Bon appétit!
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