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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, battered cauliflower florets tossed in a sticky, sweet, and spicy sauce. A fantastic vegetarian version of the Chinese-American takeout classic that's surprisingly easy to make at home.
Smoky, tangy, and sweet roasted cauliflower florets seasoned with a classic al pastor marinade. A delicious and satisfying plant-based twist on the beloved Mexican street taco, perfect for a weeknight dinner.
Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
When stored properly in a plastic bag, fresh cauliflower can last for 3 to 7 days in the refrigerator.
Yes, but it is best to blanch them in boiling water for 3 minutes first, then cool in ice water before freezing to maintain texture.
Look for heads that are firm, heavy for their size, and creamy white with no brown spots or signs of wilting.
Yes, 'cauliflower rice' is a popular low-carb, gluten-free alternative to traditional rice.
Soak florets in salt water for 10-15 minutes to ensure any hidden insects or dirt are removed, then rinse under cold water.
Broccoli is the best substitute, though Romanesco or cabbage can also work depending on the recipe.
Cauliflower contains sulfur compounds that are released when heated; overcooking intensifies this smell.
Yes, it is very low in net carbs (approx 3g per 100g), making it a staple in ketogenic diets.
Yes, both the leaves and the stems are edible and can be roasted, sautéed, or used in stocks.
Cauliflower Floret is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
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