Cauliflower

Cooked or raw, cauliflower is a great addition to your healthiest way of eating. While green vegetables may contain more chlorophyll, cauliflower is also rich in nutrients and, like its cousins, cabbage, kale, and broccoli, provides health-promoting compounds not found in many other vegetables. Enjoy Cauliflower now when it is in the peak of its season, and it has the best flavor and the cost is usually at its lowest.

You'll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables 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.

As with all vegetables be sure not to overcook cauliflower. We suggest Healthy Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking. For great tasting cauliflower add 1 tsp of turmeric when adding the cauliflower to the skillet.

Cauliflower, cooked
1.00 cup
(124.00 grams)

Calories: 29
GI: very low

NutrientDRI/DV

 vitamin C73.2%

 vitamin K19%

 folate13.6%

 pantothenic acid12.6%

 vitamin B612.3%

 choline11.4%

 fiber10.7%

 omega-3 fats8.7%

 manganese8%

 phosphorus5.6%

 biotin5.3%

 potassium5%

 vitamin B24.6%

 protein4.5%

 vitamin B14.1%

 vitamin B33.1%

 magnesium2.7%