Description:

the edible part of cauliflower is the inflorescence of the plant, said corymb, which in the early stages of development form a "ball" generally white or creamy white. This is the classic cauliflower of which exist several local types, now flanked by selected varieties.

Origin:

cauliflower is native to the Middle East. From this area was brought to Italy and already in Roman times it was consumed and appreciated. In modern times a great impulse to the spread was from the court of France under Louis XIV.

Flavor:

intense

Curiosity:

when the cauliflower is cooked gives off a very intense and unpleasant odor due to the sulfur compounds contained in it, which tend to evaporate. To avoid the spread  of smell throughout the house, just add in the hot water a crumb of bread soaked in vinegar.

It's good because:

it is naturally rich in vitamin C and B9, necessary for the cellular production and  renewal. Even cooked, albeit to a lesser extent, maintains a good concentration of both vitamins.