Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water and vitamin C. Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. It is used in every course of Indian meal, be it pickle, breakfast, curry, Indian Appetizer, eaten raw and many others.