The cauliflower is a vegetable that belongs to the cabbage family. The part that one consumes is the flower or inflorescence, highly appreciated for its taste. It can be presented in many ways, both raw and cooked. It is an important source of vitamins and minerals. In addition, it contributes with fibber and it is low in calories.

The cauliflower is suitable for diets, since it is low in calories and rich in fibber. It contributes with important levels of vitamins and minerals, so it is beneficial for blood circulation and heart diseases. It is recommended for the prevention of some types of cancer.

The cauliflower is a vegetable that belongs to the cabbage family. The part that one consumes is the flower or inflorescence, highly appreciated for its taste. It can be presented in many ways, both raw and cooked. It is an important source of vitamins and minerals. In addition, it contributes with fiber and it is low in calories.

The cauliflower is a very old culture that originates from Asia. It is mainly a winter vegetable, with a pleasant and very characteristic taste. It can be presented in many ways, both raw and cooked. Among the possibilities, it is served boiled, stewed, roasted, fried, au gratin with cheese, in puree and in vegetable soups. It is also preserved in oil, in brine or pickling.

The part that is consumed is the group of flowers, which is round and big, usually white. It belongs to the cabbage family, and its scientific name is Brassica oleracea var. botrytis.

There exist numerous varieties of this vegetable, classified according to the period of harvesting, its shape or colour, since there are green and violet cauliflowers. This wide range makes its consumption possible all the year round, although it is a typical winter culture.

Its nutritious properties are similar to those of the rest of cabbages. It is suitable for diets, since it is low in calories and rich in fiber. It is a rich in vitamins and minerals. It prevents heart and intestine diseases.

The cauliflower is an herbaceous plant that produces a great inflorescence, sometimes exceeding 30cm of diameter and 2,5kg of weight, fleshy, usually white. This is the edible part of the plant. This heart, if it is left to develop, opens bearing yellow flowers.

The cauliflower belongs to the family of the Brassicas; its scientific name is Brassica oleracea var. botrytis.

The leaves of this plant are oval or elliptical, sometimes curly in the edges. The nerves are outstanding and white. The stem ends in a voluminous mass of flower buds, thickened and tightened one against the other. It is the part one consumes, and it is white. At the same time that the heart develops, the superior leaves cover it, protecting it from the light and possible damages. At the time of harvest, the heart measures more than 30cm and weighs 2,5kg.

Actually, these inflorescences are a pre-flower stage; if the plant is left enough time in the field, the heart lengthens and decompacts, losing firmness and turning into yellow. In the end, the flowers open; they are yellow and grouped in clusters, but they are not suitable for consumption.