Cauliflower

Cauliflower is a cruciferous vegetable characterized by its dense, compact head—called a curd—made up of tightly clustered florets. The head is most commonly white, though there are also green, purple, and orange varieties. It is surrounded by thick, green leaves that protect it as it grows.

It has a mild, slightly nutty flavor and a firm, crumbly texture when raw. When cooked, cauliflower becomes tender and develops a subtly sweet, creamy taste. This versatility allows it to be roasted, steamed, sautéed, mashed, riced, or even used as a low-carb substitute in dishes like pizza crusts and “rice.”

Cauliflower is rich in vitamin C, vitamin K, fiber, and antioxidants, making it both nutritious and adaptable in a wide variety of culinary preparations.