The cauliflower is an annualcabbage vegetable. The head (white curd) of the plant is eaten, the main characteristic of which is its sweet, almost milky taste. Cauliflower differs from other vegetables is that it lacks chlorophyll, which explains why it has a white instead of a green color.
Cauliflower is rich in vitamins C and K and folic acid. As with all cabbage vegetables, the cauliflower protects against cancer and rheumatoid arthritis.