| Preparation | Gas | Binding | Overall |
|---|---|---|---|
| Raw | 5.5 | 0.8 | 5.9 |
| Steamedusual | 4.9 | 0.8 | 4.7 |
| Boiled & drained | 4.1 | 0.8 | 4.2 |
| Roasted (low oil) | 5.5 | 0.8 | 5.2 |
| Sautéed | 5.5 | 0.8 | 5.3 |
| Puréed / mashed / peeled | 5.5 | 0.9 | 4.7 |
Three lenses: how gentle, how nourishing, how tasty. Gentle isn't the same as healthy — how the scores work →
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Worth knowing: strong effect on odour
Same glucosinolate chemistry as the rest of the cabbage family.
Well-cooked and mashed is easier all round than raw florets.
This sits outside the GASP score, which measures how hard a food is on your output. How odour works
Alternatives for cauliflower, ranked three ways. Tap any ingredient to learn what it is.
Lowest likely gas, urgency, residue and irritation.
Lower-FODMAP, lower-gas starchy/soft vegetable bulk.
The odd gentle recipe and a practical tip or two for living well with a pouch. No spam — leave any time.
Scores are modelled estimates, not medical advice. Everyone's gut is different, and tolerance changes over time. Reintroduce foods one at a time, and follow your own medical team's advice.