Cauliflower is a vegetable with a large head of white florets and a stalk with green leaves. A descendant of cabbage, broccoli is a member of the mustard family and gets it's name from the Italian "brocco" or sprout and the Latin "brachium," meaning branch. In Mediterranean cuisine, the leaves as well as the flower and stem were eaten. It was here that cauliflower was bred, out of broccoli, for it's flower. It was the Italians and French who first introduced the cauliflower and broccoli to England and by 1633 cauliflower became popularly known as cole florie (cabbage flower) throughout much of Europe.http://denver.yourhub.com/Arvada/Stories/Archive/Home-Garden/Story~310866.aspx

An annual plant, seeds are the method by which cauliflower reproduces. Seeds should be planted 1 inch apart and sprouts should be transplanted when they're vigorous and young. Allow 6 weeks for indoor growth but not much more or else plants will wind up with small heads due to stunted root development. Keep seeds warm as cauliflower germinates best in 80°F soil and 60°F air providing as much light as possible as well as proper ventilation.http://growingtaste.com/vegetables/cauliflower.shtml

Cauliflower can be steamed, boiled, fried, roasted, pickled, or eaten fresh. A nutritious substitute for potatoes, cauliflower can even be mashed to make a lighter, healthier version of mashed potatoes. The florets are typically the only part of the cauliflower eaten today. Raw cauliflower should be washed and rcut into bite-size florets suitable for tossing in salads or dipping. Cooked cauliflower can be stir-fried with other vegetables or simply cooked in chicken or beef stock instead of water. Cheese and lemon sauces compliment cauliflower and make it a tasty side dish or main dish or meal. Bake cauliflower brushed with oil until it is golden brown for a simple hours devours.http://www.recipetips.com/kitchen-tips/t--864/all-about-cauliflower.asp

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