Cauliflower

Cauliflower is a vegetable belonging to the cruciferous family, related to broccoli, cabbage, and kale. It is characterized by its white, compact head, formed by numerous grouped immature flowers, which is the edible part. Its texture is firm and its flavor mild and slightly sweet, making it a versatile ingredient in the kitchen, ideal for steaming, boiling, roasting, in stews, or even in purées.

The origin of cauliflower dates back to the Eastern Mediterranean region, where it was first cultivated several centuries ago. Today, it is a very popular food in many countries around the world, valued for its nutritional value and its ability to integrate into multiple traditional and modern recipes.

Regarding its properties, cauliflower is low in calories and rich in fiber, vitamins C and K, in addition to containing antioxidants and sulfur compounds that may help improve digestion and strengthen the immune system. It is an ideal food for healthy and low-carb diets.

In different Hispanic American countries, this ingredient may have other names such as "coliflor" (most common), but it is also known in some regions as "flor de col" or simply "col", although the latter term usually refers more to cabbage.