Vegetable
Whole
Whole cauliflower is the market form before breaking into florets, leaves, or slices—best when heavy for size, fresh-coloured, and free of soft spots. Sweet when roasted, soft when steamed. Store cold and dry; prep just before cooking. Whole roasting keeps moisture in; cutting speeds stir-fries and salads.
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Characteristics
Preparations
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 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 7.28 g
- Dietary Fibre 2.38 g
- Total Sugars 3.01 g
- Complex / starch 2.05 g
- Protein 2 g
- Water 91.6 g
- Energy 36.2 kcal
- Water 91.6 g
- Carbohydrates 7.28 g
- Protein 2 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 66.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 21 µg
- Minerals 333 mg
- Major Minerals 331 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26 · vitamin-e: 0.34 · vitamin-k: 21 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.