Cauliflower, common name for a variety of the
cabbage species, of the mustard family. Only the
deformed inflorescence, or head, of the cauliflower
is used for food. It is less hardy than broccoli,
another related plant, and the cauliflowers that
are reared in August for the purpose of supplying
the first crop of the following summer need to be
protected in cold frames during winter. To produce
cauliflower of first-rate quality, the soil in which
it is grown must be rich and well-cultivated.
Scientific classification: Cauliflower belongs to the family
Cruciferae. It is classified as Brassica oleracea capitata.
From MS Encarta 96
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