The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbages flower". The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower). Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Cauliflower is as good a source of fibre and vitamins. Cauliflower is an extremely healthy vegetable that's a significant source of nutrients.

It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Because weather is a limiting factor for producing cauliflower, the plant grows best in cool daytime temperatures 21–29 °C (70–85 °F), with plentiful sun, and moist soil conditions high in organic matter and sandy soils. Cauliflower is a popular low-calorie, gluten-free alternative to rice and flour. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets.

Sources / Origin:

It originated in the island of Cyprus from where it moved to other areas like Syria, Turkey, Egypt, Italy, Spain and north-western Europe. Cauliflower has been in cultivation in India since last 150 years. It was introduced from England in 1822 by Dr. Jemson, In-charge of Company Bagh, Saharanpur,U.P.

Nutrients:

Nutrients found in 1 cup, or 128 grams, of raw cauliflower- 27 calories, 2 grams (g) of protein, 0.3 grams of fat, 5 g of carbohydrate, including 2.1 g of fibre and 2 g of sugar, 24 milligrams (mg) of calcium, 16 mg of magnesium, 47 mg of phosphorus, 320 mg of potassium, 51.6 mg of vitamin C, 16.6 micrograms (mcg) of vitamin K, 0.197 mcg of vitamin B6, 61 mcg of folate.

Eating more plant foods, such as cauliflower, has been found to decrease the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

Health benefits of Cauliflower:

1. High in Fibre- Cauliflower contains a high amount of fibre, which is important for digestive health and may reduce the risk of several chronic diseases.
2. Fight aging- Cauliflower is rich is sulforaphane, a plant compound with many beneficial effects, such as reduced risk of cancer, heart disease and diabetes. Cauliflower compounds have also been shown to protect brain and nervous system function and slow age-related cognitive decline.
3. May Aid in Weight Loss- Cauliflower is low in calories but high in fibre and water all properties that may assist in weight loss.
4. High in Choline- Cauliflower is a good source of choline, a nutrient many people are lacking. It is involved in many processes in the body and works to prevent several diseases.
5. Helps you detox- Natural compounds in cauliflower are involved in detoxification. Detoxification essentially means helping to deactivate potentially damaging chemicals, or shuttle them out of the body more quickly.

Side-effect of cauliflower:

Some early research suggests that eating cauliflower and related vegetables is linked with a slight increase in the risk of breast cancer in premenopausal women.