Etymology
From the Latin "caulis" + flower
Cruciferae family. A kind of cabbage, of which the heart is eaten. It has a compact head made up of several undeveloped inflorescences.

The popular cauliflower is believed to have come from the Levant (Cyprus) thanks to Genoese sailors who introduced to France in the 18th century. Louis XIV was very fond of cauliflower and enjoyed it with a butter and nutmeg sauce.

It is the most digestible of our varieties of cabbage. It can be prepared in countless ways: boiled, in soufflés or gratins, sautéed or fried. Try broccoflower, a cross between broccoli and cauliflower.

Cauliflower arrives in force in October. It's perfect for adding color to your plates: protected by green leaves, its dazzling white florets lend themselves to all kinds of quick cooking methods, including steaming and wok stir-frying. And since it likes socializing, pair it with meat or fish to create new flavor combinations.