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The cauliflower is just a cabbage that has gone through the university. This famous phrase of the American writer Mark Twain says a lot about this the extraordinary properties of cauliflower, a vegetable rich in antioxidants.

The cauliflower season has just started, so it is time to learn some of its characteristics and know the many ways in which it can be tasted.

The cauliflower is especially beneficial to prevent cell mutations and is especially indicated to prevent the risk of cancer associated with the reproductive system in men and women, as well as breast cancer.

Its consumption is also very good to avoid constipation due to its high fiber and water content. The cauliflower turns out to be very diuretic. The consumption of this vegetable favors the elimination of liquids from the organism. It also helps regulate hypertension.

Another beneficial effect of cauliflower is that it contains choline, a nutrient that has positive effects on learning, sleep and memory. And if we list its vitamin content, it must be said that it contains vitamins B1, B2, B3, B5, C and E, as well as a good amount of calcium, iron and magnesium.

So the cauliflower is a vegetable that should be consumed regularly. It can also be prepared in multiple ways, steamed, roasted, stewed, fried, boiled or au gratin. You can even taste it without cooking. It is also a vegetable that becomes the perfect accompaniment to numerous dishes based on legumes, fish or rice.

Then we leave you with some links to recipes made with cauliflower that we found very interesting:

Baked Cauliflower Nuggets:

Cauliflower fritters:

Garlic to the ajoarriero:

Cauliflower soup: