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Coliflor

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.

Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

There are four major groups of cauliflower:

- Italian. Diverse appearance, biennial and annual types. Includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.
- Northwest European biennial. Used in Europe for winter and early spring harvest. Developed in France in the 19th century. Includes the old cultivars Roscoff and Angers.
- Northern European annuals. Used in Europe and North America for summer and fall harvest. Developed in Germany in the 18th century. Includes old cultivars Erfurt and Snowball.
- Asian. Tropical cauliflower used in China and India. Developed in India during the 19th century from the now-abandoned Cornish type.[3] Includes old varieties Early Patna and Early Benaras.