Cauliflower

Cauliflower is low in fat, low in carbohydrates and high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.

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Recipes Featuring Cauliflower

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