The fertility friendly food cauliflower is a cruciferous veg, so it’s a member of the cabbage family and a very close cousin of broccoli; another two great fertility foods to add to your diet. There are white, orange, green, and purple headed varieties of cauliflower. Although it is available year round the best months are in the winter.
Cauliflowers can help boost fertility as they contain a special phytonutrient known as DIM (diindolylmethane) which helps to reduce oestrogen dominance. Oestrogen dominance is a major cause of many fertility issues in women. Endometriosis, PCOS, and ovarian cysts, are all oestrogen dominant conditions. Both men and women’s bodies can experience oestrogen dominance. Men’s oestrogen increases with age and is subject to the same oestrogen balance problems a female body may face, including improper metabolism of oestrogen.
Did you know?
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of fibre, choline, omega-3 fatty acids, phosphorus manganese and biotin. It is also a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
800g/1¾lb cauliflower, roughly chopped
1 litre/1¾ pints vegetable stock
1 tbsp olive oil
1 finely chopped onion
150ml/5fl oz double cream
1 finely chopped clove of garlic
1 tsp ground coriander and cumin (optional)
Heat the oil in a large pan over medium heat. Add the onion and garlic and fry until just softened.
Add the chopped cauliflower and vegetable stock. Bring the mixture to the boil, then simmer on low heat for 10 minutes, or until the cauliflower is tender. Remove from the heat and allow to cool.
Add the ground cumin and ground coriander and fry for a further 1-2 minutes (optional) or season to taste as required with black pepper/pinch of salt.
Yes, this really does work. It’s very low in calories and carbohydrate free. It’s such a simple-to-make, alternative choice for couscous or rice. If left raw, the cauliflower grains have slightly more crunch and can be used like grains in salads. Or, if you prefer a soft, light and fluffy texture it can be quickly warmed through in a microwave for around 2-3 minutes. The cauliflower grains can also be tossed in olive oil and spread out on a tray and roasted for around 11 minutes, giving it all a stir round halfway through cooking. It’s perfect with any curry or stir-fry and it really doesn’t get any simpler than this …
1 head cauliflower, any size
1 tablespoon olive oil – if roasting
Salt, pepper to taste – season after microwaving or roasting
Cut the leaves and larger white stalks from your cauliflower. But, be sure to save them to add to a casserole or stir fried meal on another day.
Roughly chop up the cauliflower florets and whizz them up in a processor until they are finely ground. You’ll be able to judge this for yourself depending on how fine you would prefer, but you will soon see the cauliflower forming a rice-like texture. If you don’t have a food processor, use the coarse side of your hand grater or chop the florets as finely as you can.
Tip into a bowl.
Now the fun starts! Add a combination of your favourite healthy ingredients to spice it up a bit. Try adding herbs like mint or coriander, spices like cinnamon or turmeric, pomegranate seeds, dried fruits, chopped nuts, sauteed vegetables, grated carrot or try different cheeses, the choice is yours!