Cauliflower

Cauliflower is a cultivated form of cabbage grown for its compact, undeveloped flower head, which is eaten as a vegetable.

Brassica oleracea: A plant species that includes cabbage, broccoli, kale, and cauliflower. Cauliflower is one cultivated form of this highly diverse species.
Brassica vegetable production: The cultivation and harvesting of vegetables in the genus Brassica. Cauliflower production depends on managing head development and harvest timing.
Domestication of plants: The process by which humans adapt wild plants for cultivation and use. Cauliflower's distinctive head arose through generations of crop selection.
Kohlrabi: A Brassica oleracea cultivar grown for its swollen, edible stem. Unlike cauliflower, kohlrabi is selected for a thickened stem.
Inflorescence: A plant's arrangement of flowers on a stem or branch. The edible head consists of densely packed, undeveloped flower structures.
Blanching (horticulture): A horticultural practice that excludes light from plant parts to limit greening. Some cauliflower varieties are protected from sunlight to keep heads pale.
Cabbage: A cultivated form of Brassica oleracea selected for its dense leafy head. It is a close cultivated relative sharing cauliflower's species and crop history.
Brussels sprouts: A Brassica oleracea cultivar grown for its small axillary buds. Its edible buds form along the stem rather than as one compact head.
Meristem: Plant tissue containing cells that divide to produce new growth. Meristem activity produces the branching shoots that form the head.
Cauliflower rice: Finely chopped cauliflower used as a grain-like substitute in meals. It turns the vegetable's firm curd into a low-starch rice substitute.

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AnthoxanthinBroader topic: Its white curds contain little visible pigment, while anthoxanthins are among the flavonoids present.