Cauliflower With Tomato 
Just for sharing..
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. It contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer. Other glucosinolates, Carotenoids & Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.
A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
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