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Low calorie, source of fiber and vitamin C, lightly cooked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
23
KCAL / 100G
Carbs
4.1g
· 65%
Protein
1.8g
· 28%
Fat
0.2g
· 7%
Fiber
2.3g
Vitamins
Vitamin C
44mg · 49% DV
B5
0.7mg · 14% DV
Vitamin K
16µg · 13% DV
B6
0.18mg · 11% DV
Minerals
Phosphorus
44mg · 6% DV
Magnesium
15mg · 4% DV
Potassium ⭐
142mg · 4% DV
Calcium
22mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Sulfur-containing compounds become more noticeable when cauliflower is cooked for too long. Brief boiling and draining it promptly helps keep both the odor and bitterness milder.
Cook it briefly in a small amount of water, or steam it instead of prolonged boiling, to limit losses of water-soluble vitamins. Using the cooking water in soup or sauce can also retain some of what leaches out.
It pairs well with olive oil, lemon, garlic, black pepper, cumin, yogurt sauces, and herbs. For more flavor, briefly sauté the drained florets afterward until lightly browned.
Cool it promptly and store it in an airtight container; it is best used within 3 to 4 days. Discard it if it develops a sour smell, slimy texture, or pronounced discoloration.
Yes, it can be frozen after brief cooking and cooling completely. Its texture will become softer after thawing, so it works especially well in soups, mash, casseroles, and blended sauces.
It can cause gas or bloating in some people because it contains fiber and fermentable carbohydrates. Start with a smaller serving, eat slowly, and consider seasoning it with cumin or ginger if you are sensitive.
If cauliflower tends to make you bloated, avoid eating it immediately before training. After exercise, it can be part of a balanced meal alongside a protein source such as eggs, yogurt, fish, or legumes.
Yes, fresh, clean stems and inner leaves are edible. Slice stems thinly since they need slightly longer cooking, and use the leaves in soups, sautés, or roasted vegetable dishes.
No. Boiling may reduce some heat- and water-sensitive compounds, but it does not remove them all. Keeping cooking time short and varying cooking methods is a practical approach.
People with irritable bowel syndrome or sensitivity to high-FODMAP foods may find that it worsens digestive symptoms. Those taking blood-thinning medication should keep their intake of vitamin K-containing vegetables consistent and discuss major dietary changes with a clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.