Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Cauliflower is high in both fiber and vitamin C, with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also contains a fair amount of vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cauliflower is one of the popular curry items in indian cuisine and used in curries, paranthas, steamed, fried or mixed.