Cauliflower

Cauliflower, a close relative of broccoli, offers a creamy white curd instead of florets, adding elegance and diversity to the brassica family. With its mild and slightly nutty flavor, cauliflower adapts well to various cooking methods, from simple steaming to roasting or mashing. As a cruciferous vegetable, it is renowned for its numerous health benefits, including being an excellent source of vitamins, fiber, and antioxidants. Gardeners can choose from traditional white varieties or experiment with striking orange, green, or purple varieties that add a burst of color to the garden and the plate. Cauliflower can be grown in both spring and fall, making it a valuable crop for extending the harvest season and providing a continuous supply of this versatile and nutritious vegetable.