Steamed cauliflower is very nutritious! The nutritional value of cauliflower is very high, especially the green cauliflower, 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 sulforaphane, which is a natural anticancer substance, which can kill Helicobacter pylori in the intestine, and the effect is better than that of antibiotics, which is very helpful for preventing intestinal cancer. Moreover, sulforaphane can inhibit the formation of malignant tumors such as breast cancer. Chinese medicine believes that cauliflower has the functions of "nourishing brain marrow, benefiting viscera, opening chest and diaphragm, benefiting heart and strengthening bones and muscles". Choose cauliflower with no gap between flowers, which is firm and not yellow, and don't buy hollow stems; Milk-scented cauliflower is more delicious than pure white cauliflower; Green cauliflower, choose green and dense. Cabbage flower is especially suitable for cooking soup, while cauliflower can be directly boiled in boiling water, because it is delicate in texture and crisp and sweet in taste, so it doesn't need to be cooked again. A recent study in Spain shows that steaming is the best way to eat broccoli. The researchers compared the antioxidant content of cauliflower cooked by different cooking methods, such as steaming, boiling, pressure cooker pressing and microwave cooking. Antioxidants can protect human cells from active chemical free radicals. The experimental results show that steamed cauliflower hardly destroys antioxidants, while microwave cooking almost completely consumes antioxidants. The influence of other cooking methods on antioxidants is between the above two ways, which is not as destructive as microwave oven, but many valuable compounds run into the water during cooking, which reduces the original antioxidant content of cauliflower by more than half.