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Cauliflower originated in the North East Mediterranean. It is also from the brassica family along with cabbage and broccoli. It is an unusual member of the family as brassicas usually produce only leafy greens for eating.
Cauliflower is a mass of tiny flower heads which are known as curds, surrounded by protective green leaves. The leaves are in fact edible although usually discarded before cooking.
Cauliflower is low in fat and high in fibre, folate and vitamin c. It is popular in cauliflower cheese, as a sunday roast vegetable and is used widely in Indian food. More recently cauliflower has started to be consumed raw with dips.