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Cauliflower in white sauce, made with whole milk, homemade

This dish consists of cauliflower served in a homemade white sauce made with whole milk. It provides carbohydrate, fat and some protein, as well as fibre, vitamins and minerals. Per 100g, it contains 6.2g of carbohydrate, 4.2g of fat, 2.7g of protein and 20mg of vitamin C. These figures describe the combined cauliflower and sauce rather than cauliflower alone.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The dish also provides calcium, which is needed for normal bones and teeth. The white sauce contributes to the fat and saturated fat content, which is worth noting for people monitoring their intake. Full nutrient figures, including saturated fat, salt and energy, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

72 kcal

Energy

300 kJ

Fat

4.2g

of which saturates

2.4g

Carbohydrate

6.2g

of which sugars

3.2g

Fibre

1.4g

Protein

2.7g

Salt

0.1g

Water

86g

Cholesterol

10mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

43µg

Vitamin D

Trace

Vitamin E

0.9mg

Vitamin C

20mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.3mg

Vitamin B6

0.12mg

Vitamin B12

0.3µg

Folate

34µg

Calcium

58mg

Iron

0.36mg

Magnesium

13mg

Phosphorus

67mg

Potassium

204mg

Sodium

39mg

Zinc

0.3mg

Copper

0.02mg

Selenium

1µg

Other types of cauliflower in white sauce

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cauliflower in white sauce, made with semi-skimmed milk, homemade

63 kcal

2.7g

3.2g

1.4g

Cauliflower in white sauce, made with skimmed milk, homemade

58 kcal

2.8g

2.8g

1.4g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published