About
Cauliflower (Brassica oleracea var. botrytis) is an edible cruciferous vegetable from the Brassicaceae family, widely consumed as a whole food ingredient. It is valued for its dense nutrient profile — including vitamin C, dietary fibre, glucosinolates, phenolics, and minerals — and is used raw, cooked, or as a low-carbohydrate substitute in processed foods.
Safety summary
Cauliflower is broadly safe for the general adult population with no established ADI; it is a recognised source of health-promoting phytochemicals and epidemiological data link higher cruciferous vegetable intake to reduced cancer risk. Its glucosinolates can yield goitrogenic by-products (goitrin, thiocyanate) upon hydrolysis, but a 2024 systematic review found that cooked cauliflower showed no effect on thyroid radioiodine uptake in humans, and the risk is largely confined to individuals with pre-existing hypothyroidism or iodine deficiency consuming very large raw quantities. High-fibre content may exacerbate bloating and GI discomfort in individuals with IBS or IBD.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Cauliflower is a conventional food in the EU; contaminant limits apply under Commission Regulation (EU) 2023/915. No substance-specific ADI or maximum daily intake is established for fresh cauliflower.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Cauliflower is recognised as a conventional food ingredient permissible under the Food Safety and Standards Act, 2006 and associated FSS (Food Products Standards and Food Additives) Regulations, 2011. No specific ADI or use-level restriction is established for fresh cauliflower.source |
| FDA (Food and Drug Administration) (United States) | Approved | Cauliflower is regulated as a whole fresh produce item under FSMA Produce Safety Rule (21 CFR Part 112), which sets science-based minimum standards for safe growing, harvesting, packing, and holding. No maximum daily intake or ADI is set for a whole vegetable.source |
Who should approach with care
Research citations
- 1PubMed. Unveiling the Effects of Cruciferous Vegetable Intake on Different Cancers: A Systematic Review and Dose-Response Meta-analysis, 2025. pubmed.ncbi.nlm.nih.gov
- 2PubMed. Do Brassica Vegetables Affect Thyroid Function? — A Comprehensive Systematic Review, 2024. pmc.ncbi.nlm.nih.gov
- 3PubMed. Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower, 2021. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism, 2016. pmc.ncbi.nlm.nih.gov
- 5PubMed. Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower, 2013. pmc.ncbi.nlm.nih.gov
