It's most likely the reason why you avoid eating vegetables.
As a result of its lack of flavor,
cauliflower may not be the most exciting vegetable among the bunch. At the same
time, it's one of the most versatile vegetables available. What can't you do
with a head of cauliflower? Cauliflower rice, cauliflower crust... However,
eating cauliflower has one huge disadvantage: it can cause many
gastrointestinal problems.
Cauliflower is a cruciferous vegetable, like broccoli, cabbage, and Brussels sprouts, high in folate, vitamin K, and fiber. Unfortunately, they can be challenging to digest, especially when consumed raw, resulting in bloating and gas.
Raffinose is an oligosaccharide—a carbohydrate found naturally in plants—found in cruciferous vegetables. Raffinose goes from the small to the large intestine undigested because the human body lacks the enzyme needed to break it down. The bacteria in the large intestine will begin to ferment this undigested section of the cauliflower once it reaches the big intestine. As a result, bloating and gas may occur.
Cauliflower also includes sulfur-containing chemicals called glucosinolates. When these chemicals break down in the intestines, they produce other compounds like hydrogen sulfide, the source of the sulfur-smelling gas you may pass after eating cauliflower.
In moderate amounts, most people tolerate cruciferous vegetables; however, those with Intestinal disease, such as irritable bowel syndrome, may experience much more digestive discomfort. Following a low-FODMAP (fermentable oligo-, di-, mono-, and polyols) diet can assist in the clearance of these difficult-to-digest fibrous foods.
If you're sensitive to cruciferous
vegetables, such as cauliflower, cook them rather than eat them raw. Cooking
foods can help break them down faster, so your digestive tract doesn't have to work
as hard.