Prep Time: 5 mins
Cook Time: 20-25 mins
- 1 1/2 tablespoons Organic Coconut Oil
- 1/2 yellow onion chopped
- 1 head cauliflower cut into florets
- 1/2 cup Chipotle Pineapple Marinade
- 1/4 cup pickled jalapenos
- 1/4 cup cilantro
- Heat Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add onion and cauliflower. Saute for 5 minutes or until onion is translucent. Add 1/4 cup water and over skillet. Cook for 10-15 minutes or until cauliflower is tender. Stir in Chipotle Pineapple Marinade, pickled jalapenos, and cilantro.
- 130 Calories (kcal)
- 9 Fat (g)
- 4 Saturated Fat (g)
- 10 Carbohydrates (g)
- 3 Fiber (g)
- 4 Sugar (g)
- 3 Protein (g)
- 0 Cholesterol (mg)
- 500 Sodium (mg)
Cauliflowers are healthiest food. They have a wide variety of usefulness ranging from its vitamins to minerals.
Research has established that cauliflower is effective for preventing breast, liver, colon, stomach and lung cancers. The vegetable has been shown to possess chemo-preventive properties that thwart early stages of cancer growth, helping eliminate tumor development. Furthermore, cauliflowers are packed with glucosinolates, a useful sulfur-containing element. These protective compounds aid in preventing cancer cells from growing. Glucosinolates are utilized for DNA repair and help prevent the disease by retarding the mutation of cancer cells.
Cauliflower is an excellent source of Vitamin K, a fat soluble vitamin. Vitamin K keeps the bones healthy and also prevents losses in bone mineral density which could lead to osteoporosis. Vitamin K is also a good blood coagulant. It has also been observed to be an effective anti-inflammatory.
Inflammation is linked to practically all chronic diseases. Cauliflower is extremely abundant with antioxidants and anti-inflammatory elements which bring down oxidative stress as well as free-radical damage. The antioxidants found in cauliflower include beta-cryptoxanthin, quercetin, rutin, kaempferol, cinnamic acid, caffeic acid, and ferulic acid. A single cup serving of cauliflower has at least 73% of the recommended daily amount of vitamin C, which helps arrest inflammation.
Studies further establish that inflammation is linked with risks for diabetes, heart disease, stroke, and neurodegenerative disorders such as Parkinson’s and Alzheimer’s disease. This all the more underscores cauliflower’s anti-inflammatory properties. Its supply of vitamin K, C, myriad of antioxidants , not to mention omega-3 fatty acids all work in conjunction to keep the circulatory system devoid of plaque build-up. This results in a decrease in hypertension and sky-high cholesterol levels.
Since cauliflower is a great way to get choline, a B vitamin that is essential for brain development, it is an excellent vegetable to eat for brain health. Choline is a vital nutrient that when combined with phosphorus helps to mend cell membranes. It thus results in better sleep, cognitive performance, improved muscle coordination, and sharper memory.
Antioxidant-rich food like cauliflower have been observed to aid in balancing hormones via the lessening of abnormal levels of estrogen. Excess estrogen in the blood has been connected to health problems such as autoimmune disease, chronic fatigue, ovarian cancer and hypothyroidism.
Cauliflower has sulforaphane which is said to shield the delicate tissues of the retinal region from oxidative stress, which can lead to serious vision issues like cataracts, macular degeneration and even loss of sight.