Cauliflower is one of the several cultivars of the species Brassica oleracea, Brassicaceae family. Similarly to broccoli, it is composed by a large flowering head. White is the most common color, but there are also orange, green, and purple cauliflower varieties.

Cauliflower is sometimes used as a lighter substitute for potatoes or rice: it is low in carbohydrates but high in dietary fiber, and can produce a similar mouth feel. Cauliflower also is low in fat, and rich in folate and vitamin C.

In cooking, Cauliflower is usually steamed or boiled, and then seasoned in a pan with other ingredients. It is considered a great side dish, but you can also make a soup, or a pasta dish.

Fun fact: during cooking, Cauliflower emanates a strong smell, due to the high sulphur content. To obviate this, just put in cooking water some bread soaked in vinegar.

Go to ingredients list or read the recipes with cauliflower