Rich in vitamins and minerals, cauliflower is even better for digestion when it remains crunchy. Here’s why you should avoid overcooking it.
Cauliflower is one of the most nutritious vegetables, but also one of the most unloved. However, according to several nutrition specialists, its digestion depends largely on its cooking. And the crunchier it is, the more digestible it is! We explain to you why this detail changes everything.
Cauliflower: a rich, healthy and light vegetable
Often shunned for its smell when cooking, cauliflower is nevertheless a real mine of benefits. Rich in trace elements, fiber, vitamins C and Bit supports the immune system and helps with cell regeneration. It is also a slimming ally of choice thanks to its low caloric content.
In salad, gratin or steamed, cauliflower adapts to all desires. But beyond its versatility in cooking, it has an often overlooked aspect: its digestibility depends directly on the way it is cooked. And this is where everything comes into play for your intestinal comfort.
The crunchier the cauliflower, the more digestible it is
It’s not just a question of texture: overcooked cauliflower loses some of its nutrients and becomes heavier to digest. Conversely, when it remains slightly crunchy, its fibers retain their natural structurewhich facilitates their assimilation by the body.
In addition, cooking for too long increases the release of sulfur compounds. responsible for bloating and odor characteristic of cauliflower. By leaving it al dente, we limit these effects and preserve vitamin C, which is sensitive to heat. Result: a vegetable that is more digestible, more nutritious and much more pleasant to enjoy.
The best cooking options for crunchy cauliflower
To benefit from all its benefits, steam cooking is ideal. Ten minutes are enough to obtain tender but still crunchy cauliflower. In the casserole, allow fifteen minutes maximum and in the oven, fifteen to twenty minutes at 200°C with a drizzle of olive oil is enough.
Before cooking, remember to rinse the florets well and soak them for ten minutes in vinegared water: this step helps remove impurities and softens taste. And for optimal digestion, remember this golden rule: the less it is cooked, the better it goes!
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