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Like cabbage and broccoli is member of the cabbage family, Brassica oleracea. Cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour. Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential. Cauliflower contains potassium, iron and zinc, although cooking reduces the amounts. It is also a good source of vitamins A and C.