Raw cauliflower contains 30 percent more protein and a variety of antioxidants, such as quercetin. Raw cauliflower contains the most antioxidants overall, but cooking cauliflower increases the level of indole many times over. Do not boil cauliflower in water, as it destroys most of the antioxidants. Water boiling and blanching cause most of the damage to the mineral and antioxidant compounds in cauliflower because many nutrients are absorbed into the water. Steam or boil cauliflower to retain its nutritional value.
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