Cauliflower belongs to the group of cruciferous vegetables, also known as family of cabbages.
It is closely related to broccoli, brussels sprouts, kale and cabbage. Cauliflower originates from Asia Minor.
Cauliflower requires slightly acidic, clay-like soil that is rich in minerals and regular watering for successful growth.
Hundreds varieties of cauliflower are available today.
They differ in color, size, shape, taste and nutritional composition.
Cauliflower has high nutritional value and it is known as one of the healthiest plants on the planet.
Cauliflower is an annual plant which means that it completes its life cycle in one year.
Cauliflowers can be eaten raw, cooked or pickled.
Cauliflower is an excellent source of dietary fibers, vitamins C, K and vitamins of the B group and minerals such as manganese, potassium and magnesium. Cauliflower has low caloric value and can be used as a substitute for rice and potato.