Cauliflower

Cauliflower is a member of the brassica family and a typical Marche vegetable. The region guarantees quality production for much of the year and demand is constant, although style of consumption varies.

In summer, white cauliflower is eaten raw, dressed with oil, salt and lemon; in winter, it is cooked in various ways: boiled and then sautéed; dipped in batter and fried; used in soups and minestrone.

All members of the cabbage family, including white cauliflower, are a valuable source of nutrients and contain potassium, calcium, phosphorus, iron, sulphur (to which it owes the distinctive aroma perceived during cooking), folic acid and, last but not least, vitamin C. Remineralizing and depurative, white cauliflower promotes tissue regeneration. Extensive research results suggest that a diet rich in this vegetable reduces the risk of falling ill thanks to its antioxidants (flavonoids) and indoles, which offset the degenerative action of free radicals. Cauliflower juice is also helpful in warding off colds and flu. The cooking water, especially if honey is added, can cure hoarseness, colds, asthma, and bronchitis. And not many people know that hangovers can be cured by consuming concentrated cauliflower stock.