Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd”.
Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat (table).
A 100 gram reference amount of raw cauliflower provides 25 calories, and has a high content (20% or more of the Daily Value, DV)
of vitamin C (58% DV) and moderate levels of several B vitamins and vitamin K (13–15% DV; table). Contents of dietary minerals are
low (7% DV or less).