The curative and protective vegetable.

Cauliflower is a complete food in itself: it provides fibre, has a high content in vitamin C and B, is rich in sodium and potassium, ideal for the prevention of anaemia, colon cancer, tumours, etc. …

Raw, but rinsed thoroughly, on its own or with other vegetables is the best way to eat it to ensure all its properties are maintained; if you prefer it cooked, there are many easy ways to prepare it.


– To prevent its strong odour during cooking, a potato or apple may be added to reduce the intensity.

– In antiquity, more than a food, it was used to cure various ailments.

– Its high fibre content gives you a natural fullness feeling, reducing your appetite.


The best time for eating this vegetable is from October to April, as it needs cold temperatures to reach its optimum quality.