Cauliflower is a brassica vegetable. Most commonly white, there are also coloured varieties. It can be prepared in a variety of ways and may be used as a substitute for starchy foods such as rice or potatoes.

Health considerations

Cauliflower is 5% carbohydate, with 2% of that being fiber; less than 1% fat, and 2% protein. It is a low calorie source of Vitamin C, B vitamins, vitamin K, and other vitamins and minerals. Cauliflower is a significant source of glucosinolates. (See: glucosinolates.) Boiling leaches significant levels of these glucosinolates; steaming, microwaving, and stir-frying help retain this. Similarly, freezing then thawing may damage glucosinolate content.

Keep in mind

Coloured varieties may contain more of a particular vitamin or class of antioxidants or polyphenols.

May be found in

Indian dishes: gobi. Cauliflower cheese, Low-carb rice or mashed potatoes substitutes. Sold as is.


Food Chemistry

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