Cauliflower is a member of the Brassica family of cruciferous vegetables, like cabbage, broccoli, brussels sprouts, turnips, mustards, radishes and kohlrabi.

It thrives in cooler temperatures and is high in fiber, low in carbohydrates and chock full of vitamin C. 

Cauliflower is a very versatile vegetable; try it roasted, mashed, stewed, stir-fried or boiled; in soups or gratins or eaten raw as part of a crudité platter.