cauliflower

Cauliflower is one of many vegetables of the species Brassica olerancea in the genus Brassica. Typically, only the head is eaten. There are white, green, yellow and purple varieties of cauliflower. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to increase iron absorption from plant foods by as much as 4-6 times.