Cauliflower is low in fat, low in carbohydrates but high in dietary fibre, folate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often...more »