Cauliflower

What is Cauliflower?

• In addition to being a source of fiber, choline, and folate, cauliflower contains sulforaphane. Sulforaphane has been shown to help reduce inflammation, oxidative stress, and promote detoxification in children with autism [1].

• Cauliflower is a member of the cruciferous family.

  • It is usually white but there are other hues including purple, green and orange.

  • Choose cauliflower that has no soft, brown spots or mold.

Source: Autism Dietitian Instagram

Nutrient Breakdown

• Cauliflower contains a variety of nutrients including:

  • Fiber

  • Folate

  • Vitamin C

  • Vitamin K

  • Choline

  • Sulforaphane

• Cooking cauliflower

  • Raw cauliflower contains the greatest amount of sulforaphane [2].

  • When cooking cauliflower, steaming is the best option to help reduce that amount of sulforaphane lost in the cooking water [3]. 

Foods Containing Cauliflower

• Riced cauliflower

• Pizza crust

• Gnocchi (we love Trader Joe’s!)

• Crackers

• Pretzels (like these!)

Cauliflower Alternatives

• Broccoli

• Brussels sprouts

Food Reactions

The body can respond to foods in many different ways including food allergies, food sensitivities, or food intolerances. If you suspect a food reaction, you can either choose to avoid the food or seek food reaction testing. Click here more information on the difference in types of food reactions and testing options. 

Cauliflower & Autism in the Research

There are no current studies on autism and cauliflower.  However, cauliflower is a source of sulforaphane which has been studied in autism. To learn more about sulforaphane, visit the sulforaphane note.

DISCLAIMER: Always consult with your pediatrician and/or your Registered Dietitian to help you test for a food reaction or to aid you in making individualized dietary changes.

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• References

  Description[1] Ruhee RT, Suzuki K. The Integrative Role of Sulforaphane in Preventing Inflammation, Oxidative Stress and Fatigue: A Review of a Potential Protective Phytochemical. Antioxidants. 2020;9(16).

  [2] McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. British Journal of Nutrition. 2003; 90: 687-697.

  [3] Oliviero T, Verkerk R, Dekker M. Isothiocyanates from Brassica Vegetables - Effects of Processing, Cooking, Mastication and Digestion. Mol. Nut. and Food Res. 2018; 62. text goes here

AUTHORS

Tanya Cullen, RDN, CDE

Brittyn Coleman, MS, RDN/LD, CLT