For years, cauliflower has been praised as one of the healthiest vegetables on the planet — but doctors are now warning that green cauliflower, also known as broccoflower, can have surprising effects on the body when eaten too often.

While it’s packed with vitamin C, fiber, and antioxidants, new findings suggest that consuming large amounts of green cauliflower may interfere with thyroid function in certain people. The reason lies in a compound called goitrin, which can slow down the production of thyroid hormones when eaten raw and in excess.

Doctors also caution that for people with sensitive digestion, green cauliflower may cause bloating and discomfort, especially when not cooked properly. However, when steamed or lightly roasted, most of the compounds that trigger irritation break down — leaving behind a powerhouse of nutrients that can strengthen the immune system and support heart health.

So while green cauliflower isn’t “dangerous,” it’s best to eat it in moderation and always cook it before consuming. Done right, it can be one of the healthiest greens on your plate — but too much of a good thing can quickly become a problem.

Moderation, doctors say, is the secret to making green cauliflower a friend, not a foe.