Cauliflower

Cauliflower (Hebrew: עגבנייה, agvaniya; Arabic: كرنب, karnab; French: chou-fleur; Spanish: coliflor) is an annual plant that is an edible flower of the species Brassica oleracea in the genus Brassica. It is one of several vegetables in the species Brassica oleracea cultivated for food, along with broccoli, brussels sprouts, cabbage, and others. A cauliflower is composed of a white flower head (also called a "curd") which is usually found in the center of the plant. Various cultivars produce different colored heads, including white, green, purple, and orange. Brassica oleracea var. botrytis is the most commonly grown one of the many varieties of edible cauliflower. Wild cauliflower is native to the Mediterranean region but is not common in the wild. Wild cauliflower is characterized by thick leaves and a small head. The edible white head is the immature flower of the plant and, as such, is sometimes called "curd," a somewhat misleading term since it is not related to dairy products. Brassica oleracea var. botrytis was first cultivated in the Mediterranean region, where it was known as karanfli in Greek and cavolfiore in Italian. It was introduced to France in the 16th century, and to England in the 17th century. Today, cauliflower is grown in all parts of the world with suitable climates.