Cauliflower 2 articles

A compact head of tightly packed undeveloped flower structures gives cauliflower its characteristic cruciferous form. White heads are most common, with purple and orange varieties also available. The florets and core can be eaten raw, roasted, steamed, curried, mashed, cut into steaks, or chopped into rice-like pieces. Those riced and mashed formats change texture and culinary role without turning cauliflower into a grain or starch-based food.