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. … Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion.
Origin: Northeast Mediterranean
Cultivar group members: Many; see text
Species: Brassica oleracea
Cultivar group: Botrytis Group
Contains Many Nutrients. The nutrition profile of cauliflower is quite impressive. …
High in Fiber. …
Good Source of Antioxidants. …
May Aid in Weight Loss. …
High in Choline. …
Rich in Sulforaphane. …
Low-Carb Alternative to Grains and Legumes. …
Easy to Add to Your Diet.
Cauliflower is much more than broccoli’s paler cousin: This member of the cruciferous vegetable family is packed with a rich supply of nutrients and is finally getting the attention it deserves as a nutrition powerhouse.
With a nutty and slightly sweet taste, cauliflower has become one of the trendiest vegetables over the last few years, making its way onto restaurant menus and dinner tables in a variety of ways, especially riced versions of the vegetable.
Although vividly colored fruits and veggies tend to be the healthiest choices, Heather Mangieri, a Pittsburgh-based registered dietitian and nutritionist, health author and spokesperson for the Academy of Nutrition and Dietetics, says that cauliflower is a notable exception.
“Despite its white color, cauliflower is a very versatile and vitamin-rich vegetable,” Mangieri said. “It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants, two naturally occurring compounds thought to play a role in preventing chronic diseases,” she noted.
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