Cauliflower

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.

Its name is from Latin caulis (cabbage) and flower,. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. White cauliflower is the most common color of cauliflower. Orange cauliflower (B. oleracea L. var. botrytis) contains 25% more vitamin A than white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include 'Cheddar' and 'Orange Bouquet'. The purple color in this cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine.