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Cauliflowers: Difference between revisions
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[[Image:Cauliflower.jpg|300px|thumb|right|A cauliflower]] | [[Image:Cauliflower.jpg|300px|thumb|right|A cauliflower]] | ||
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled. | Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled. | ||
Its name is a variation of cole flower or kale flower (cole and kale being variations of the same word), an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. The Brassica oleracea species is the same species as [[cabbage]], [[ | Its name is a variation of cole flower or kale flower (cole and kale being variations of the same word), an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. The Brassica oleracea species is the same species as [[cabbage]], [[Brussels sprouts]], [[kale]], [[broccoli]] and [[collard greens]], though they are of different cultivar groups. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||