My recent blog “3 Must Know Facts about Broccoli, Cabbage, Kale and Hypothyroidism” examined some of the evidence around cruciferous vegetables and hypothyroidism. These delicious veggies have definitely gotten a bad rep lately for being harmful to the thyroid. However, after delving into some of the facts, it turns out that Cruciferous vegetables, including kale, broccoli and cabbage have many health benefits and do NOT seem to be as problematic to the thyroid as some are claiming. To learn more, head over to my blog post here!
I happen to absolutely love the cruciferous family of veggies, they have been a favorite of mine since I was young. Cauliflower has come into my life in more recent years and I cannot seem to get enough- especially when it is roasted and spiced.
Not only are the cruciferous vegetables great, they have been dubbed the “super veggies” because they have so many health benefits. Some of these include:
Reducing cancer risk
A study published in the Journal of the American Dietetic Association found that 70% or more of the studies conducted on cruciferous vegetables found a link between these veggies and cancer prevention. Some of these studies showed that certain compounds in the cruciferous vegetables literally stopped the growth of cancer cells in the breast, colon, prostate and uterine lining!
They are loaded with vitamins
Cruciferous vegetables contain vitamin A, vitamin E, folic acid and vitamin C.
High in fiber
Cruciferous vegetables, especially broccoli, cabbage and brussel sprouts contain a relatively high amount of fiber. Not only is this great for the bowels, but increasing fiber intake can also be beneficial for balancing blood sugar levels and aiding in weight loss.
The best part of increasing your intake of cruciferous vegetables is that they are so simple to cook with! Prepping cauliflower virtually takes minutes and really requires no skill at all. Any non-cook can prep this side dish!
Simplest Spiced Cauliflower
Prep Time: 5 minutes
Cooking Time: 45 minutes
Serves: 2
Ingredients
½ head of organic cauliflower
2 tsp cumin
2 tbsp coconut oil
Sea salt to taste
Preheat the oven to 395F. Begin with coating the bottom of your cooking pan with 1 tbsp of coconut oil. Cut the cauliflower in small (ping-pong ball sized) florets. Put the cauliflower into the pan and cover with another tbsp of coconut oil. (Note the coconut oil does not necessarily have to be liquefied. I use my hands to ensure the oil is all over the cauliflower). Sprinkle the cumin and salt to taste over the cauliflower. Bake for 45 minutes or until slightly browned. Enjoy!
What’s your favorite way to prepare cauliflower? I would love more recipes! Leave your comments below.