Vegetable
Cauliflower
Cauliflower is a compact curd of immature brassica florets—classically white, also orange, purple, and green Romanesco. Flavour is mild and nutty when roasted, sulphurous when boiled hard. Whole roasted heads make dramatic centrepieces. Use raw in crudités, steam for mash, or pulse as a low-starch rice or pizza base. Pair with cumin, cheese sauces, tahini, curry spices, or brown butter and capers. Cut out the core for florets; peel and cook the stem.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 20.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.89 g
- Dietary Fibre 2.38 g
- Total Sugars 3.07 g
- Complex / starch 1.93 g
- Protein 1.93 g
- Water 93.7 g
- Energy 33.4 kcal
- Water 93.7 g
- Carbohydrates 6.89 g
- Sugars 3.07 g
- Monosaccharides 2.14 g
- Disaccharides 0.92 g
- Starch 1.93 g
- Amylose 0.48 g
- Amylopectin 1.45 g
- Digestible Starch 1.64 g
- Resistant Starch 0.19 g
- Fibre 2.38 g
- Soluble Fibre 0.83 g
- Insoluble Fibre 1.55 g
- Protein 1.93 g
- Plant Protein 1.83 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 95.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.58 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.9 µg
- Vitamin C 22 mg
- Vitamin E 0.36 mg
- Vitamin K 22.5 µg
- Minerals 361 mg
- Major Minerals 355 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 22 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.58 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.9 · vitamin-e: 0.36 · vitamin-k: 22.5 ·
Minerals
Sodium: 20.72 · Potassium: 297 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
In the kitchen
Culinary partners and combinations that usually underperform with Cauliflower.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Cauliflower-type brassicas were selected in the eastern Mediterranean.
Italian gardeners refined white curd cauliflower for European courts.
Global market gardening made cauliflower a standard cool-season crop.
Riced and whole-roast cauliflower trends massively increased retail demand.