Description
Cauliflower stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Related to cabbage and broccoli, cauliflower features a large head of crowded whitish flower buds that are a wonderful source of Vitamin C. Cauliflower also contains significant amounts of protein, calcium, iron, dietary fiber, and potassium.
