Today, I am revealing my next favourite food, which is cauliflower!
Even though it is kind of an assault on your olfactory senses when cooked, that smell is attributed to the sulfur compounds present in cauliflower and other cruciferous vegetables such as broccoli, kale, brussels sprouts, and cabbage. If you have ever had to cut onions, and had the pleasure of talking to someone who just consumed onions and garlic, you would see how these foods also contain the same sulfur compounds.
If it stinks so badly, why eat these vegetables? Much research has been done on the benefits of the cabbage family and it was found that the sulfur compounds present may help prevent cancer by increasing the body's antioxidant defense mechanism, improving the body's ability to detoxify and eliminate harmful chemicals and hormones. They especially increase the activity of enzymes that disable and eliminate carcinogens. many studies have shown that an increased consumption of cruciferous vegetables decreases the risk of cancer (specifically colon, prostate, lung, and breast cancer).
So what are you waiting for? put on a gas mask (just kidding!) and start cooking!
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