Part of the cruciferous family of vegetables, cauliflowers has a compact head that is usually about six inches in diameter that is composed of undeveloped flowed buds. The flowers are then attached to a central stalk. These vegetables lack the green chlorophyll that are found in most cruciferous vegetables like broccoli and kale.

If you eat 100 grams of cauliflower, you will get about 900mg of vitamin a, 11mg of vitamin b, 10mg of riboflavin, 6mg of niacin, 69mg of vitamin c, 22mg of calcium, 1.1mg of iron, 72mg of phosphorous, 2gm of fat, 4.9gm of carbohydrates and 25g of calories.

Cauliflowers can help prevent cancer, and also help increase the liver’s ability to neutralize a potentially toxic substance. It is also a blood and liver detoxifier, and it contains sulforaphane that produces enzymes that can remove cancer-causing chemicals.

It is also helpful in other illnesses like kidney and bladder disorders, asthma, high blood pressure, arthritis, bad complexion and constipation.