Cauliflower head

Cauliflower head is the main edible part of the cauliflower plant, consisting of a compact set of immature flowers that form a white, rounded, and firm structure. It is a very popular ingredient in cooking due to its mild flavor and its versatility, as it can be boiled, baked, au gratin, or even used in purees and stews.

The origin of cauliflower is found in the eastern Mediterranean region, especially in areas near present-day Turkey and Syria, although its cultivation and consumption became popular in Europe during the Middle Ages. Today, it is a common ingredient in many cuisines around the world.

Among its nutritional properties, the cauliflower head is low in calories and rich in dietary fiber, vitamin C, vitamin K, folate, and antioxidants, making it a healthy choice for strengthening the immune system and improving digestion.

Regarding synonyms in different Spanish-speaking countries, the cauliflower head is also known simply as cauliflower, and in some regions it is called cauliflower core or cauliflower cob, although these terms may vary locally.