Cauliflower

Cauliflower is a cruciferous vegetable from the brassica family, closely related to broccoli and cabbage. It forms a compact white head made up of densely packed florets. The flavor is mild and slightly earthy, becoming pleasantly nutty after cooking. In the kitchen it is extremely versatile: it can be boiled, steamed, roasted in the oven, grilled or served raw with dips. A popular preparation is baking it with cheese or coating it in breadcrumbs. In modern cooking it is widely used as a low-carb substitute for rice or pizza dough. It is a rich source of vitamin C, folate and dietary fiber. Colorful varieties also exist, including purple, orange and green romanesco.