cauliflower

Cauliflower (Brassica oleracea var. botrytis) is a cool-season vegetable in the Brassicaceae family. It consists of a dense white head, or curd, formed by undeveloped flower buds, which is often protected by surrounding leaves. Colored cultivars with purple, orange, or green curds also exist.

Cauliflower originated in the Mediterranean region and was cultivated in Europe by classical times. It spread to Asia, the Middle East, and the Americas through trade and improved agriculture. Today it is grown worldwide and is a common component of many cuisines.

It is a cool-season crop grown from transplants or direct sowing, depending on climate. It requires well-drained, fertile soil, even moisture, and steady temperatures. Pests such as aphids, caterpillars, and flea beetles, and diseases like clubroot, can reduce yields. Harvest when the curd is compact and white; some growers protect it from light to maintain color.

Cauliflower is low in calories and rich in vitamin C, vitamin K, fiber, and folate, with modest amounts of other micronutrients. It can be eaten raw or cooked and is popular roasted, steamed, or mashed. It is also used as a low-carbohydrate substitute in dishes such as rice, pizza crusts, and gratins.

Storage is best in refrigeration, kept dry and in a perforated bag for up to a week. Globally, major producers include countries in Europe, Asia, and North America, with harvest seasons varying by climate and cultivar.