The health benefits of cauliflower include relief from indigestion, ultraviolet radiation, diabetes, colitis, respiratory papillomatosis, macular degeneration, obesity, and hypertension. The antioxidant power of cauliflower helps in strengthening the immune system and also helps in reducing risk of stroke, cancer and neurodegenerative diseases. It also aids in maintaining bone, brain, and cellular health, electrolyte balance, optimum cholesterol levels and prevents cardiovascular disorders.
ITbelongs to the Brassicaceae family, which also includes broccoli, kale, and cabbage. It derives its name from Latin caulis which means cabbage with a flower. The florets on the head of the cauliflower, also known as curd, are tightly clustered and consist of immature flower buds attached to a central stalk. To protect the flavor and softness of the cauliflower heads, they are protected from the sunlight to prevent development of chlorophyll pigment and over-maturity.
It has been suggested to be native to ancient Asia, but re-emerged in the Mediterranean region, Turkey, and Italy around 600 BC. Around the mid-16th century, cauliflower achieved recognition in France and Northern Europe. Today, India, China, Italy, France, and the United States are among the top producers of cauliflower throughout the world.