Cauliflower

Definition

Cauliflower is a type of cruciferous vegetable that is known for its white, dense head and is commonly used in a variety of dishes due to its mild flavor and nutritional benefits.

Scientific / Technical Definition

Cauliflower (Brassica oleracea var. botrytis) is a member of the Brassicaceae family, known for its dense, edible white inflorescence meristem. It is cultivated for its distinct curd-like head which is rich in vitamins, minerals, and phytochemicals with potential health-promoting effects, including glucosinolates.

Benefits

• Rich in vitamins and minerals, including Vitamin C and K.
• Low in calories yet high in fiber, which aids digestive health.
• Contains antioxidants that help reduce inflammation.
• May support heart health by improving blood pressure and cholesterol levels.
• Can contribute to weight loss as it's low in carbs and high in fiber.

Examples

• Roasted cauliflower
• Cauliflower rice
• Cauliflower soup
• Cauliflower pizza crust

Additional Information

• Known issues: Cauliflower can cause bloating and gas in some people, especially if not consumed in moderation.

Related Terms

• Cruciferous vegetables
• Broccoli
• Cabbage
• Kale
• Brussels sprouts

References

• Nutritional Benefits of Cauliflower
• Cauliflower: Nutrition, Benefits, and How to Cook It