Cauliflower, Cultivation Type : Organic

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed.

Mostly grown in Italy, Western Europe and Asia

Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anti-cancer compounds than boiling.