Several dozen studies link cauliflower to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. Cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.
At a minimum, include cruciferous vegetables (cauliflower, broccoli, brussel sprouts, cabbage, kale, and bok choy) as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.
- Preheat oven to 425°F.
- Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, thyme, and garlic head.
- Brush everything with olive oil. Then season with sea salt and freshly ground black pepper.
- Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with grated Parmesan, and continue to roast for another 5 minutes.
- 1 head cauliflower
- 1 sliced medium onion
- 5-6 thyme sprigs, finely chopped
- 1 garlic head, unpeeled
- Olive oil
- Fresh ground sea salt
- Freshly ground black pepper
- Grated Parmesan cheese