Cauliflower

Description

Cauliflower, Brassica oleracea var. botrytis, is an herbaceous annual or biennial vegetable plant in the family Brassicaceae grown for its edible head. … Cauliflower plants are shallow rooted with a small, thickened stem. The ribbed leaves branch off the top of the stem and are light green in color. The overall taste of cauliflower can be described as a little nutty and a little sweet. It has a crunchy texture, and the taste is mild enough to blend well with many other dishes. Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (with a similar appearance to cheese curd).

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. When steamed to a soft consistency, cauliflower is an excellent first food and can be eaten as soon your baby is ready for solid food, which is generally around 6 months old. … At this age, large pieces of food are actually better than small. The sulforaphane in cauliflower may actually protect the skin from ultraviolet radiation damage and skin cancer.