page_title: Cauliflower
section_title: Cuisine
hierarchical_section_title: Cauliflower / Cuisine
context_page_description: Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd". The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups.
context_section_description: Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded. 
  Cauliflower is a popular low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased 63%, and cauliflower-based product sales increased 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets followed by cooking the result in oil. Cauliflower pizza crust is made from cauliflower flour and is popular in pizza restaurants.
caption: Aloo gobi, an Indian dish prepared with cauliflower and potato
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