Botanically, it is a member of the cruciferous or Brassicaceae family of vegetables and has similar nutritional and phytochemistry profile as that of other brassica family veggies like broccoli and cabbage.
Cauliflower (cabbage flower) is one of the familiar winter season vegetables. These beautiful flower heads are brimming with essential nutrients, hold numerous health benefiting phytonutrients such as vitamins, indole-3-carbinol, and sulforaphane that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers.
As in broccoli, cauliflower also made up of tightly clustered florets that begin to evolve but halt at while in its immature (bud) stage. This cool-season vegetable prefers fertile, adequate moisture in the soil to flourish. Several cultivars exist other than common snow-white variety, including green, orange, purple, and romanesco heads.
While the floret heads are in their early creamy white stage, they ought to be protected from direct sunlight, which, otherwise would turn them green, and unappealing. Farmers pull close-by leaves together to cover the heads when they reach about a quarter of their predetermined size.
Fully grown flower heads of the cauliflower should be harvested at the right time to avoid them turning over-matured. Over-matured head loses compactness, and its surface become grainy, discolored, and no longer remain flavorful.