The humble cauliflower is packed with valuable nutrients to support your health.  It is rich in vitamins C and K and a good source of fibre, magnesium and folate.

Cauliflower also contains several phytonutrients, which are compounds found in plants that have beneficial effects on human health.  These include:

  • Sulforaphane:  a sulfur-containing compound that is responsible for the distinct taste and smell of cauliflower. It has anti-inflammatory and anti-cancer properties and is important for bowel health.
  • Indole-3-carbinol:  Another compound found in cauliflower that has anti-cancer properties via its ability to support hormone metabolism.
  • Isothiocyanates: These are sulfur-containing compounds that are formed when cauliflower is chopped or chewed. They also have anti-cancer and anti-inflammatory properties.
  • Carotenoids: Such as beta-carotene, lutein, and zeaxanthin, which have antioxidant properties and protect against certain types of cancer and macular degeneration.

Cauliflower is incredibly versatile.  You can add it to stir-fry, soups, frittata, curry, make cauliflower cheese or make it into cauliflower rice or even pizza bases.   So many ways to enjoy cauliflower.  One of my staples is turmeric roasted cauliflower. It is the perfect side dish to roast chicken or grilled fish and leftovers go well in a salad or frittata. 


1 cauliflower

1/4 teaspoon of salt

1 teaspoon of turmeric powder

2-3 tablespoons of extra virgin olive oil or coconut oil 


Chop cauliflower into florets, cut the stem and leaves too, they are delicious

Rinse the dry the chopped cauliflower

Add cauliflower to a large baking dish

Coat with extra virgin olive oil,  salt and turmeric

Bake in a moderate oven for 45-60 mins.  The longer you bake the crunchier the result. 

Serve warm or cold as a side to protein with a garden salad.  Use left overs in soup, frittata and lunch time salads. 


If you need support with your health and wellbeing contact Jean to make an appointment or to discuss your goals.