cauliflower is a nice change from stronger-flavored vegetables.
Cauliflower: Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids.
Brussels, these little vegetables were once a staple all around Europe.
Brussels: They look like perfect miniature cabbages. An excellent source of vitamin C and vitamin K, they also have folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1), omega-3 fatty acids, iron, phosphorous, protein, magnesium, riboflavin (vitamin B2), vitamin E, copper and calcium.
Artichokes: Artichokes are a great source of fiber and vitamin C, and have minerals like magnesium, folate, copper, potassium and phosphorus. Be sure you cut off all of the point “chokes” before cooking.