CauliflowerBotanically cauliflower is known as Brassica oleracea. It is a form of cabbage of the mustard family (Brassicaceae), consists of a compact terminal mass of greatly thickened, modified and partially developed flower structure, together with their fleshy stalks.
As desired for food, this terminal cluster forms a firm, white, succulent 'curd'. The broad, much-elongated leaves extend far above this curd. In most varieties, the leaves must be tied together well above the curd or broken over it several days before harvest to prevent discolouration of the curd by sunlight.
Cauliflower is frequently served as cooked vegetable and the separated flower structures are also used in salads and as relishes in raw form.
Cauliflower is a rich source of vitamins, iron and other minerals. It contains vitamins A, B and C. For juice purposes, cauliflower is not so useful. It is usually eaten as cooked or boiled, in soups, curries and stews.
Benefit and uses of Cauliflower.
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