Cauliflower - White Curds, Nutrient-rich, Low-calorie, Versatile Cooking Options

We are the largest Exporter and trader of cauliflower in Bengaluru, Maharashtra, India. 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. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups. 100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fiber and protein (table). It has a high content (20% or more of the Daily Value, DV) of vitamin C and moderate levels (10-19% DV) of several B vitamins and vitamin K (table). Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.