Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae. Cauliflower resembles broccoli, to which it is closely related, except with very densely packed white flower buds. Only the head of the cauliflower is eaten, a part known as the white curd. This stalk is surrounded at the base by thick, green leaves.

Cauliflower is a source of nutritional vitamins and minerals. Cauliflower is most commonly eaten cooked, but it may also be eaten raw or pickled, and is often sold in that form commercially with pickled onions and pickles (pickled cucumbers).