Editing Cauliflower (section)

=== Phytochemicals ===
Cauliflower contains several non-nutrient [[phytochemical]]s common in the [[brassicaceae|cabbage family]] that are under preliminary research for their potential properties, including [[isothiocyanate]]s and [[glucosinolate]]s.<ref>{{cite journal |vauthors=Ishida M, Hara M, Fukino N, Kakizaki T, Morimitsu Y |year=2014 |title=Glucosinolate metabolism, functionality, and breeding for the improvement of Brassicaceae vegetables |journal=Breeding Science |volume=64 |issue=1 |pages=48–59 |doi=10.1270/jsbbs.64.48 |pmc=4031110 |pmid=24987290 |doi-access=free}}</ref> Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as [[steaming]], [[Microwave oven|microwaving]], and [[stir frying]], have no significant effect on glucosinolate levels.<ref name="Nugrahedi">{{cite journal |last1=Nugrahedi |first1=Probo Y. |last2=Verkerk |first2=Ruud |last3=Widianarko |first3=Budi |last4=Dekker |first4=Matthijs |year=2015 |title=A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review |url=https://www.researchgate.net/publication/262977227 |journal=Critical Reviews in Food Science and Nutrition |volume=55 |issue=6 |pages=823–838 |doi=10.1080/10408398.2012.688076 |issn=1040-8398 |pmid=24915330 |s2cid=25728864}}</ref>