WHY YOU SHOULD NEVER BOIL CAULIFLOWER OR CABBAGE

THE PROBLEM WITH BOILING
Boiling cauliflower and cabbage might seem like a simple cooking method, but it ruins their texture, strips away nutrients, and releases an overpowering sulfur smell.

THE SULFUR SMELL THAT TAKES OVER YOUR KITCHEN
Boiling breaks down the sulfur compounds in cauliflower and cabbage, releasing them into the air and creating a pungent, unappetizing smell.

A ONE-WAY TICKET TO SOGGY, MUSHY VEGETABLES
Boiling turns cauliflower and cabbage into limp, waterlogged versions of themselves, stripping them of their natural crispness and texture.

NUTRITIONAL VALUE GOES DOWN THE DRAIN—LITERALLY
Boiling causes many of the nutrients in cauliflower and cabbage to leach into the water, including vitamin C, vitamin K, and fiber.

GOODBYE, FLAVOR—HELLO, BLANDNESS