Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae.

Cauliflower belongs to the Brassicaceae family, including broccoli, cabbage and cabbage leaves. This type of cabbage comes from the Latin word caulis, which means the leafy cabbage has flowers. Flowers on cauliflower are located in close proximity and consist of flower buds that are attached to a central stalk. To protect the flavor and softness of the rose, they are protected from sunlight to prevent the production of chlorophyll pigment and over-reach.

Cauliflower’s properties for health include relieving inseminating problems, protecting the skin against UV radiation, controlling diabetes, relieving inflammation of the large intestine, relieving respiratory papillomatosis, macular degeneration (deterioration of the yellow spots), and relieving the problem of obesity and blood pressure. The antioxidant effect of cauliflower helps to boost the immune system and also helps reduce the risk of stroke, cancer, and neurodegenerative diseases. The herb also helps maintain bone health, cells, electrolyte balance, optimal cholesterol levels and prevents cardiovascular disorders.