The cauliflower is a variety of the species Brassica olarecea. It reproduces by seeds. It is an annual plant, but finds its best period between the months of september and january at the northen hemisphere, although it appears during the whole year.
This variety is similar to broccoli -in fact, they are related. This plant is composed by a white head (it it has brown stains, split inflorescences or soft parts, it means the cauliflower is old), which is the only edible part, surrounded by thick green leaves. Its size can reach 30cm of diameter and can weight more than 2kg. The colour of the head can be yellowish white, green or violet depending on the variety. It has a soft flavour and, occasionally, lightly sweet.
Its main component is water and it lacks caloric contribution since it possess a low content of carbohydrates, proteins and grease. Even though it is considered a good source of dietetic fiber, Vitamin B6, floci acid, Vitamin B5, as well as little amounts of other vitamins of the B group (like B1, B2 and B3) and minerals (mostly potasium and phosphorous).
The cauliflower possess a high content in folate, that participate in the production of red and white globules, and in the synthesis of genetic material and in the formation of antibodies of the inmunological system.
Furthermore, in the last years it has been discovered that the cauliflower contains a high level of phytochemicals elements, which contribute to prevent some degenerative diseases and stimulates the inmunological system, due to its antioxidant capacity.
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