>>There is good news for you as cauliflower is loaded with vitamin K, which also helps with bone development — but the key role of vitamin K is its ability to form proper blood clot formation.

Yes, it has K1, but not as much as the darker-green members of the brassica family (broccoli, kale). I'm a little surprised it has any as K1 is from chlorophyl, but there's some - in a low enough quantity to make it appropriate if you're on an anti-coagulant like warfarin - but check with your Dr.

>>Vitamin K has also been known to lessen the risk of osteoporosis, atherosclerosis and cancer.

At least for the first two, that would be K2, which is quite different from K1. We humans convert K1 into K2 but we're pretty bad at it; almost all of us need some kind of dietary source. K2 is key to moving calcium to the bones (where it's involved with metabolism) and away from the soft tissues. There's some evidence that it can reduce the calcium in arteriosclerosis (but I'm unsure as to whether that's a good thing as the calcium is probably protective) and bursitis (definitely good).

All that said, I love cauliflower. Raw, it's a good crunchy snack - particularly if you're not a salt sensitive. Steamed, it's a great excuse for butter. But it like it best if I cut off all the little florets (about the size of a dime) and pan fry them in olive oil until they turn brown in places.

As a side note, cauliflower has no isothiocyanates to speak of, so, if you've been putting mustard on your broccoli to boost that (replacing glucoraphanin lost in cooking) there's no point here. If you have no idea what that's about, google "NRF2".