Cauliflower

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rounded "head" made of tightly clustered, immature white or off-white flower buds called the "curd". Typically, only the "head" is eaten.

An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion.

The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total.

There are four major groups of cauliflower.

Cauliflowers are an "arrested inflorescence" subspecies of B. oleracea that arose around 2,500 years ago. Genomic analysis finds initially evolved from broccoli with three MADS-box genes, playing roles in its curd formation. Nine loci and candidate genes are linked with morphological and biological characters.

There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.

Cauliflower contains several non-nutrient phytochemicals common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanates and glucosinolates. Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.

The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower).