Cauliflower is a large, ghostly white vegetable similar to broccoli in structure. It's often used in creamy dishes or seasoned and cooked as its own dish.

Along with other cruciferous vegetables, cauliflower has great vitamin contents most notably vitamins C, K, B6 and Folate (B9). Cruciferous vegetable intake has been associated with reduced risk of cardiovascular disease, as well as being linked to protection against some cancers.