Cauliflower, like broccoli, is a member of the cruciferous family of vegetables.

While broccoli opens outward to sprout bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. Because it is surrounded by leaves that protect it from sunlight, the flower buds never develop chlorophyll, giving cauliflower its white color.

Along with vitamin C, cauliflower also contains powerful cancer-fighting glucosinolates and dithiolthiones.

Estimated Glycemic Load=2
Antioxidant Score* (
ORAC)=829 and 620

* Raw (829) and cooked (620)

Selecting and Storing Cauliflower

Select clean, firm, compact heads that are white or creamy white. Any leaves that remain should be crisp and green. Avoid heads with major spots, speckles, bruises, or loose, open floret clusters. Refrigerate cauliflower in the crisper, where it will keep for up to five days.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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