CAULFLOWER

Cauliflower is a vegetable that belongs to the cruciferous family, which also includes broccoli, cabbage, and kale. It is characterized by its white, compact head, or “curd,” made up of tightly packed florets. The head is typically pale white, although there are also orange, purple, and green varieties, each offering subtle flavor differences. The stalk and leaves of the cauliflower plant are green, and while the head is the edible part, the rest of the plant can also be used in cooking.

Nutritionally, cauliflower is low in calories but high in fiber, vitamins (such as vitamin C, K, and folate), and minerals like potassium. It is also rich in antioxidants, which are beneficial for reducing inflammation and promoting overall health.