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Cauliflower is a vegetable that belongs to the same family as broccoli, romanesco, cabbage, kale, and Brussels sprouts. Properties and benefits: This vegetable contains fiber and water, which helps with our intestinal transit and reduces the risk of colon cancer. It is antioxidant and contains choline, a water-soluble essential nutrient that helps with muscle movement, sleep, learning, and memory. Cauliflower improves our cardiovascular health as it contains vitamin K. Being rich in vitamin C and antioxidants, it is an excellent vegetable for preventing cellular aging. It protects our skin thanks to sulforaphane. Its anti-inflammatory and antioxidant properties help in controlling hypertension and cholesterol. Moderate consumption of this vegetable helps manage diabetes. Nutritional value per 100g: Calories: 18 kcal Carbohydrates: 2.1g Fiber: 2.3g Fat: 0mg Vitamin C: 47mg Potassium: 193mg Storage and tips: Cauliflower should be stored in the lower part of the refrigerator. If cooked, it can be frozen or preserved by sealing it with a water bath or steam to make it last longer. It is a vegetable that evokes love and hate, especially due to the smell it emits when cooked. But if you want to avoid that smell, we recommend adding milk, vinegar, or the juice of half a lemon to the cooking process, which will help reduce or eliminate the odor. Recipe and uses in the kitchen: It is an ideal substitute for pasta, rice, and flour. You can make cauliflower couscous, use cauliflower as a base for your pizzas, or substitute it for potatoes in mashed dishes. Or make a delicious cauliflower omelet. Boil the cauliflower with salt for about 35 minutes. Sauté some garlic with the cooked cauliflower. Beat around eight eggs and pour them over the cauliflower.