Cauliflower has a high nutritional value, especially the green cauliflower, which is commonly known as broccoli. Cauliflower is low in calories, high in dietary fiber, and rich in vitamins and minerals.

Most importantly, cauliflower contains a special kind of radish sulfur, which is a natural anticancer substance, can kill the intestinal pylori bacteria, the effect is better than antibiotics, for the prevention of intestinal cancer is very helpful. Moreover, radish sulfide can also inhibit the formation of breast cancer and other malignant tumors.

Chinese medicine believes that cauliflower has the role of "tonifying the brain marrow, benefit the internal organs, open the chest and diaphragm, benefit the heart and strengthen the muscles and bones".

Cauliflower to pick flowers without gaps between, firm not yellow, do not buy the stem hollow; creamy white cauliflower than pure white taste better; green cauliflower, choose green dense. White cauliflower is especially good for soups, while green cauliflower can be blanched directly in boiling water because it has a delicate, crunchy and sweet texture and doesn't need to be cooked.

A new Spanish study suggests that steaming is the best way to eat cauliflower. Researchers compared the antioxidant content of cauliflower cooked by steaming, boiling, pressure-cooking and microwaving in several different cooking methods. (Antioxidants protect the body's cells from damage caused by free radicals, a reactive chemical.)

The results of the experiment showed that steaming the cauliflower barely destroyed the antioxidants, while cooking it in a microwave oven almost completely depleted them. Other cooking methods fall in between these two in terms of their effect on antioxidants, and are not as destructive as microwaving, but many valuable compounds run off into the water during cooking, reducing the amount of antioxidants originally present in the cauliflower by more than half