Cauliflower is a cruciferous vegetable that belongs to the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh is sometimes called “curd” (with a similar appearance to cheese curd). Cauliflower is an excellent source of vitamins and minerals, including vitamin C, folate, and vitamin K. It is also high in fiber which is beneficial for overall health.
There are many ways to prepare cauliflower such as roasting, stir-frying, boiling or steaming. It can be used as a substitute for rice or mashed potatoes and can be added to soups and salads.
