Agricultural Information:

Plant Family: Brassicaceae
Scientific name: Brassica oleracea var. botrytis

Cauliflower is a cool-season vegetable in the same family as cabbages, originally cultivated in the Mediterranean region. The plant is an annual forming a dense, typically white compact head (called a “curd”) made up of undeveloped flower buds.

Cauliflower is enjoyed roasted, steamed, mashed, or eaten raw, and is prized for its versatility as a low-carb substitute in dishes like rice or pizza crust, as well as for its vitamin C, fiber, and antioxidant content.