Cauliflower is a cruciferous vegetable. It’s a member of the brassica family alongside its well-known counterparts of broccoli, Brussels sprouts, and cabbage. The word “cauliflower” stems from Latin, meaning “flowers of cabbage” and this low-growing plant does look similar to cabbage until the large leaves begin to open up. This reveals the globe-shaped, cream-coloured head also known as a curd.
Native to the Mediterranean, it has been part of the European diet for hundreds of years and is now a popular vegetable in New Zealand. It is packed with Vitamin C, as one cup of raw cauliflower provides 85 percent of your daily recommended value. It is also high in folates, Vitamin K, and Vitamin B-6.