Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be.

Typically only the head (the white curd) is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or disgarded.

Cauliflower can be roasted, boiled, fried, steamed or eaten raw.