Cauliflower was first grown in the Levant and introduced into Europe long after the fall of the Roman Empire. Brought to Italy toward the end of the 15th century, cauliflower was cultivated across Europe by the close of the 16th century.
Cauliflower is popular as a winter vegetable; historically more highly valued than broccoli because of its elegant, snowy white florets. Cauliflower is a staple of Indian cuisine.
Befitting its place in the cabbage family, cauliflower is nutritionally dense. As with broccoli, the nutritional value of cauliflower is best preserved by not overcooking.