Looking for the Old Website?

If you are member of the old Jillian Michaels website:

Please use this link to login:

Old Website Login

Old Website Help

The Nutritional Value of Steamed Cauliflower

by Pia Grant

About Pia Grant

Pia Grant has been a freelance writer since 2007, writing on topics of health, fitness, diet and lifestyle. Her clients include websites, businesses and newspapers, including "The Voice" and "The Alumni." She has a doctorate degree in the health sciences and attended Loyola University.


Cauliflower is a vegetable most notable for its rounded white curds surrounded by a bed of leafy greens. This healthy vegetable is closely related to broccoli, Brussels sprouts, cabbage and turnips -- and similarly is good for you. Of the many ways to cook cauliflower, steaming it is one of the best, as it helps to retain nutrients and other phytochemicals for optimal health.

About Cauliflower

Cauliflower is a cool season crop and part of the Brassica family of vegetables. Although it is typically available with a white head of curds, cauliflower comes in a variety of colors from lime green to orange to bright purple. The purple varieties are a rich source of valuable antioxidants called anthocyanins that are not present in traditional white cauliflower. Usually, the curds are used in cooking and the leafy stems surrounding the cauliflower head are discarded.

Nutritional Value

Cauliflower is very low in fat and cholesterol-free. A 100 gram, or 3.5 ounce, serving of cooked white cauliflower has 23 calories, 4 grams of carbohydrates, 2 grams of dietary fiber, 2 grams of sugar and about 2 grams of protein. This size serving contains only 15 grams of sodium. Cauliflower is a rich source of vitamin C, with 44 milligrams, and folate, with 44 micrograms in a 100 gram serving.

Steaming Cauliflower

Steaming cauliflower helps to retain its nutrients. Boiling can wash important water-soluble nutrients away into the cooking water. Sometimes more salt is added when boiling vegetables, unnecessarily increasing the sodium content. Also, researchers at the University of Warwick note that the Brassica family of vegetables contain substances called glucosinolates that may have cancer-fighting properties. When researchers tested glucosinolate levels in cauliflower after boiling, more than 75 percent had been lost. However, steaming and other cooking methods such as microwaving and stir frying were found to help retain glucosinolates in cauliflower and other Brassica vegetables.


When choosing white cauliflower, look for heads that are creamy colored and tightly packed and compact. Avoid cauliflower with brown spots and loose heads. The leaves surrounding the curds should be bright green and not wilting. You can refrigerate cauliflower in a plastic bag for up to five days. Cauliflower is a versatile food -- you can eat it raw, steamed, boiled, microwaved, baked or roasted. You can add it to salads, top it with cheese as a side dish or cook it with Indian spices for a tasty curry dish.

Photo Credits:

  • Comstock/Comstock/Getty Images

This article reflects the views of the writer and does not necessarily reflect the views of Jillian Michaels or JillianMichaels.com.