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Cauliflower seasoned and cooked in döner style; a plant-based alternative rich in fiber and vitamin C.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cauliflower Döner (180 g) has 162 calories. That works out to 90 calories per 100 g. It contains 13.3 g of carbs, 5 g of protein, 9.5 g of fat and 5.6 g of fiber. Its 63 mg of Vitamin C covers 70% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
162
KCAL / 180G
Carbs
13.3g
· 5% DV
Protein
5g
· 10% DV
Fat
9.5g
· 12% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 13% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 162 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 1.17 g | 6% |
| Trans fat | 0 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 5.6 g | 20% |
| Protein | 5 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 162 kcal |
| 1 ounce (whole) | 28 g | 25 kcal |
| 1 piece (small) | 90 g | 81 kcal |
| 100 g | 100 g | 90 kcal |
| 1 serving (small) | 120 g | 108 kcal |
| 1 cup (chopped) | 140 g | 126 kcal |
| 1 piece (medium) | 150 g | 135 kcal |
| 1 cup (large) | 220 g | 198 kcal |
| 1 serving (large) | 250 g | 225 kcal |
Calculated from 90 calories per 100 g.
Cauliflower döner is cauliflower seasoned and cooked in a döner style, rather than meat cooked on a vertical spit. This version is minimally processed; it works as a plant-based filling for wraps or bowls.
No. Traditional Turkish döner is made by stacking and roasting seasoned meat on a vertical spit; cauliflower döner is a modern vegetable-based take on those flavors, not a traditional meat döner.
Season cauliflower döner with spices such as cumin, paprika, black pepper and garlic, mixed with a little oil. Coat the florets evenly so the seasoning reaches their edges, and add chilli if you want more heat.
To make cauliflower döner in the oven, cut the cauliflower into bite-sized pieces, toss with oil and seasoning, and spread in a single layer on a tray. Roast until tender with browned edges, turning the pieces as needed.
Yes, cauliflower döner can be cooked in an air fryer. Arrange the seasoned pieces without crowding the basket and shake or turn them during cooking so they brown evenly instead of steaming.
For crispier cauliflower döner, dry the florets well, avoid overcrowding the tray or basket, and cook them until their edges brown. Too much moisture and tightly packed pieces trap steam and soften the surface.
Garlic yogurt sauce, tahini sauce and a spicy tomato sauce all pair well with cauliflower döner. Add sauce just before serving so it seasons the filling without making the browned cauliflower soggy.
Serve cauliflower döner in a wrap with salad and pickles, or in a bowl with rice, roasted vegetables or legumes. Adding chickpeas or another protein-rich side makes the meal more substantial.
Store leftover cauliflower döner in a covered container in the refrigerator and eat it soon. Reheat it in an oven or pan to bring back some browning; a microwave is quicker but tends to soften it.
Yes, you can freeze cauliflower döner, although thawed cauliflower may be softer and more watery. Freeze it in portions in a sealed container, then reheat in the oven to improve its texture.
Vitamins
Vitamin C
63mg · 70% DV
Vitamin K
27.9µg · 23% DV
Folate
81µg · 20% DV
B6
0.29mg · 17% DV
Minerals
Sodium
378mg · 16% DV
Phosphorus
99mg · 14% DV
Potassium ⭐
477mg · 14% DV
Manganese
0.29mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 162 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cauliflower Döner is cauliflower seasoned and cooked in the style of döner, offering a plant-based take on the familiar Turkish dish rather than a traditional meat döner. The florets become tender as they cook, while the spices and browned edges bring a savoury, slightly smoky character.
Serve it in a wrap or on a plate with salad, pickles and a sauce of your choice; it works well for lunch or dinner. It is a vegetable-forward option with fibre and vitamin C, and provides 3.1 g of fibre per 100 g. For a lighter meal, pair it with a generous salad; add bread or rice when you want something more filling.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.17g
MONOUNSATURATED
4.95g
POLYUNSATURATED
2.79g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.