Super source
Omega-3 fatty acids
0.12 g · Top 22% of vegetables
A versatile cruciferous vegetable with a dense, curd-like head and mild nutty flavor, cauliflower serves as a nutrient-dense, low-carbohydrate staple in modern culinary applications.
Cauliflower is a primary dietary source of glucosinolates (sulfur-containing compounds), which are precursors to bioactive molecules like isothiocyanates and indoles that may help reduce inflammation and oxidative stress .4911
Systematic reviews and meta-analyses of observational studies consistently link diets high in cruciferous vegetables, including cauliflower, to a reduced risk of several chronic conditions, most notably cardiovascular disease and various types of cancer .4811
As a low-calorie, fat-free vegetable, cauliflower provides a significant amount of dietary fiber and essential minerals while contributing very little to total carbohydrate intake .210
While generally safe for the broad population, rare cases of severe allergic reactions have been documented, including symptoms like oropharyngeal itching (itching of the mouth and throat) and swelling .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
0.12 g · Top 22% of vegetables
49.0 mg · 54% DV target
91.0 μg · 23% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a perforated bag to maintain humidity.
Low greenhouse gas emissions and water footprint compared to animal products.
The name cauliflower derives from the Italian 'cavolfiore', meaning 'cabbage flower', reflecting its botanical nature as a cluster of undeveloped flower buds.