Scientific name: brassica oleracea

Cauliflowers are a member of the cabbage family. The part of the cauliflower that we eat is a very dense, white mass of unopened flowers. Cauliflowers are very similar to broccoli.

Cauliflower are usually cut up into bite-sized pieces, and then steamed, boiled or stir-fried. They can be used in a wide variety of dishes. Cauliflowers go well with white or cheese-based sauces.