Cauliflower: (1)

U.S

Cauliflower is of the same species as broccoli, but its flowered head is called a “curd” and the stem and leaves are much shorter and thicker. The raw cauliflower head tends to be firm but slightly spongy in texture and can have a slightly sulfur-like flavor, which some people also describe as faintly bitter. However, it is also common for people to describe the cauliflower flavor as nutty and slightly sweet.

Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin.