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Cauliflower is a nutritious vegetable that's part of the cabbage family and is high in fiber, vitamins C and K, and folate. It can be eaten raw, cooked, or pickled.
Nutrition
Fiber: Helps with digestion, lowers the risk of colon cancer, and may help regulate the immune system
Vitamins C and K: Good for skin, healing, and gum health
Folate: Supports cell growth and is essential during pregnancy
Sulforaphane: An antioxidant that may help reduce the risk of cancer, heart disease, and diabetes
Iodine-3-carbinol (I3C): A compound that may block cancer cell growth and prevent tumors
Health benefits
May help with weight loss
May reduce inflammation
May help lower chronic disease risk
May support natural detox processes
May help maintain a healthy digestive tract
May help lower the risk of heart disease, dementia, and obesity
Uses
Can be used as a gluten-free substitute for rice, pasta, potatoes, and wheat flour
Can be eaten in soups or fried with bread crumbs
Other facts
Cauliflower is an annual plant that reproduces by seed
Cauliflower is related to broccoli, Brussel sprouts, and cabbage.


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