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Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (similar appearance to cheese curd).The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion.
The name cauliflower comes from the Latin caulis (stalk) and floris (flower), meaning cabbage flower, according to the University of Arizona. Cauliflower is much more than broccoli's paler cousin: This member of the cruciferous vegetable family is packed with a rich supply of nutrients and is finally getting the attention it deserves as a nutrition powerhouse. With a nutty and slightly sweet taste, cauliflower has become one of the trendiest vegetables over the last few years, making its way onto restaurant menus and dinner tables in a variety of ways, especially riced versions of the vegetable. Cauliflower is not an especially well-studied vegetable on its own, according to World's Healthiest Foods. Researchers are more likely to study the health benefits of diets containing cauliflower as well as other cruciferous vegetables. Turkey has a good crop that last almost all year long.