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Cauliflower (Brassica oleracea var. cauliflora)

Image of Cauliflower (Brassica oleracea var. cauliflora)

Parts Used

  • The flowering stalk
  • The flower heads

Medicinal Use

  • Boosts the immune system
  • To prevents cancer
  • To prevent spina bifida, a defect of the spinal cord occurring in unborn babies
  • To prevent heart disease


  • Cauliflower (Brassica oleracea var. cauliflora) like cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. The white-headed  is the most common colour of cauliflower. Cauliflower is more popular and very widely used as a vegetable.
  • Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate and manganese, water, and vitamin C, possessing a high nutritional density.
  • Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation.
  • Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants.
  • Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
  • Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).
  • It serves as a good source of proteins, phosphorus and potassium.
  • It helps clean your digestive system and gets rid of unnecessary substances.

Recipes of Cauliflower

Roasted Cauliflower

Aloo Gobhi