Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.

Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

Other theories on the origin of its name state that it was invented by Masahee monks living in the southern regions of France in the 13th century. Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white inflorescence meristem.

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