A type of cauliflower, it's the most common variety. White cauliflower has a soft and crumbly texture, with a mild flavor that is amplified when roasted.
It can be consumed raw, or cooked. The leaves, trunk, steams and florets are all edible.
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.