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Cauliflower, yogurt, low calorie, fiber, probiotic
In season: Autumn · Winter · Spring
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Cauliflower with Yogurt (150 g) has 72 calories. That works out to 48 calories per 100 g. It contains 9.3 g of carbs, 4.7 g of protein, 1.8 g of fat and 3.2 g of fiber. Its 54 mg of Vitamin C covers 60% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Cauliflower with yogurt pairs tender cauliflower florets with a cool, tangy yogurt sauce. It is a simple home-style preparation found in Turkish cooking; the cauliflower is usually boiled or steamed, then dressed with plain yogurt, sometimes seasoned with garlic.
The florets should be soft enough to eat easily but not so overcooked that they lose their shape. Serve it chilled or at room temperature as a side dish or part of a mezze spread, alongside grilled foods, rice or warm flatbread. Cauliflower brings fibre, while yogurt adds some protein, making this a relatively light way to serve vegetables. For a less rich finish, use regular rather than strained yogurt and cook the florets just until tender.
Selected: 100 g
48
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
3.1g
· 6% DV
Fat
1.2g
· 2% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 26% · Fat 22%
Vitamins
Vitamin C
36mg · 40% DV
Folate
55µg · 14% DV
Vitamin K
13µg · 11% DV
B2
0.13mg · 10% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
62mg · 9% DV
Potassium ⭐
290mg · 9% DV
Iron
1mg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 100 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.
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.
Contains these allergens:
Vegan
— Not 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
0.7g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
Cauliflower with yogurt is made by topping cooked cauliflower florets with a seasoned yogurt sauce. Boil or steam the florets until tender but still holding their shape, then spoon over yogurt mixed with salt and, if you like, crushed garlic.
Cauliflower with yogurt is usually served chilled or at room temperature. If you want a warm topping, add spiced oil just before serving; avoid pouring very hot oil directly onto the yogurt, which can make the sauce look separated.
Yes, roasted cauliflower works well with yogurt. Roast the florets until browned and tender, let them cool slightly, then add the sauce. Roasting gives the dish a deeper, toastier flavor than boiling or steaming.
Plain, unsweetened yogurt is best for cauliflower with yogurt. Thick Greek-style yogurt makes a rich topping, while regular yogurt gives a lighter, looser sauce; stir in a little water if the thicker yogurt is hard to spread.
Garlic is a common optional addition to cauliflower with yogurt, not a requirement. Stir finely crushed garlic into the yogurt for a sharper savory flavor, or leave it out when you want the cauliflower’s mild taste to stand out.
A drizzle of warm olive oil or butter with paprika or chili flakes is a popular topping for cauliflower with yogurt. Add it right before serving so the spices stay fragrant and the yogurt remains cool.
Yes, you can prepare cauliflower with yogurt ahead by cooking the florets and mixing the sauce separately. Refrigerate both, then combine shortly before serving; this helps keep the cauliflower from releasing water into the yogurt.
Cauliflower with yogurt keeps for about two days in a covered container in the refrigerator. Chill leftovers promptly, and expect the sauce to become thinner as the cauliflower releases moisture; stir gently before serving.
Cauliflower with yogurt pairs well with rice, flatbread, or grilled chicken and other savory mains. For a lighter meal, serve it with a salad or soup; its tangy yogurt topping already adds a creamy element.
Freezing cauliflower with yogurt is not recommended because yogurt can separate and turn grainy after thawing, while cooked cauliflower may become soft. If needed, freeze the cooked cauliflower alone and make the yogurt sauce fresh after thawing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.