Cauliflower . . . A White Food That’s Good For You!
Cauliflower is a nutritional powerhouse. It is a member of the cruciferous veggie family that includes broccoli, cabbage, kale and Brussels sprouts.
For bariatric patients, cauliflower is a boon to your menu planning as a low carbohydrate food. Cauliflower contains many phytochemicals, which are plant-based chemicals. A diet rich in cruciferous veggies and cauliflower is being linked to less cancer, heart disease, diabetes and eye disease. Eating more of these veggies can lead to healthier bones and a healthier brain. Eating more cauliflower can help fight inflammation and oxidative stress in your body. It’s also a good source of vitamins A, B6 and C, folate and potassium.
In 1 cup of cauliflower pieces, you get about 30 calories, 5.3 grams of carbohydrate and 2.5 grams fiber. Riced cauliflower is now being used as a substitute for higher carbohydrate foods such as mashed potatoes, rice and pizza crust.
Try this fried “rice” recipe. Your health will really like it!
Rene Norman, RD/LD
René Norman, RD/LD is a registered and licensed dietitian. René has provided medical nutrition therapy for cardiovascular, diabetes, obesity, celiac disease, wellness and disease prevention in a variety of settings. While working in a private practice, René enjoyed counseling individuals and families and delivering presentations to schools, community groups and corporations. Guided by evidence based practices, emerging research, non-diet approaches to weight management and nearly a decade of experience with bariatric patients, René works with bariatric patients to educate them about nutrition before and after surgery.
Rene’ graduated from the University of Tulsa and completed her dietitian internship through Oklahoma State University. Rene’ is a member of the Academy of Nutrition and Dietetics, Oklahoma Academy of Nutrition and Dietetics and has served in leadership positions in local and state dietetics associations.
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Where can I fing recipes?
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