Saurabh jain at 14:14, 14 March 2026

2026-03-14T14:14:44Z

New page

{{short description|Vegetable in the species Brassica oleracea}}
{{Other uses}}
{{Distinguish|Cauliflory}}
{{Use American English|date=April 2025}}
{{Use dmy dates|date=April 2025}}
{{cs1 config|name-list-style=vanc|display-authors=3}}
{{Infobox cultivar
| name = Cauliflower
| image = Chou-fleur 02.jpg
| image_caption = Cauliflower, cultivar unknown
| species = ''[[Brassica oleracea]]''
| group = Botrytis Group
| origin = Northeast [[Mediterranean]], [[South Asia]]
| subdivision = Many; see text.
}}
[[File:Cauliflower plants growing in New Jersey in April.jpg|thumb|right|150px|Cauliflower plants growing in a nursery]]

'''Cauliflower''' (''Brassica oleracea'' var. ''botrytis'') is a [[vegetable]] belonging to the species ''[[Brassica oleracea]]'' in the family [[Brassicaceae]] (the [[Mustard plant|mustard]] or [[cabbage]] family). It is one of several cultivated forms of the species along with cabbage, [[broccoli]], [[Brussels sprout]]s, [[kale]], [[kohlrabi]], and others. The edible portion of the plant is its dense head of undeveloped flower buds known as the "curd". The head is usually white but may also be green, orange, or purple. Several cultivars exist, including the [[Romanesco broccoli|Romanesco variety]], whose spiral curds grow in [[fractal]] patterns.

Cauliflower was domesticated in the [[Mediterranean basin|Mediterranean region]] during antiquity, most likely by [[selective breeding]] of wild cabbage. It is grown worldwide as a cool-season crop and is widely used in cooking, where it may be eaten raw, steamed, roasted, or incorporated into other dishes. The global cauliflower production (combined with [[broccoli]]) in 2023 was 26.5 million [[tonne]]s, led by [[China]] and [[India]] with 72% of the total.

== Description ==
There are four major groups of cauliflower.<ref>{{cite journal |author=Crisp, P. |year=1982 |title=The use of an evolutionary scheme for cauliflowers in screening of genetic resources |journal=Euphytica |volume=31 |issue=3 |page=725 |doi=10.1007/BF00039211 |bibcode=1982Euphy..31..725C |s2cid=37686274}}</ref>

# Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, [[Romanesco broccoli|Romanesco]], and various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.
# Northern European annuals: These are used in Europe and North America for summer and fall harvests. They were developed in Germany in the 18th century and include the old cultivars Erfurt and Snowball.
# Northwest biennial: Used in Europe for winter and early spring harvest, developed in France in the 19th century and includes the old cultivars Angers and Roscoff.
# Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type<ref>{{cite journal |author1=Swarup, V. |author2=Chatterjee, S.S. |year=1972 |title=Origin and genetic improvement of Indian cauliflower |journal=Economic Botany |volume=26 |issue=4 |pages=381–393 |doi=10.1007/BF02860710 |bibcode=1972EcBot..26..381S |s2cid=37487958}}</ref> and includes old varieties Early Benaras and Early Patna.

=== Domestication ===
Cauliflowers are an "arrested inflorescence" subspecies of ''B. oleracea'' that arose around 2,500 years ago.<ref name="y693" /> Genomic analysis finds initially evolved from broccoli with three MADS-box genes, playing roles in its curd formation. Nine loci and candidate genes are linked with morphological and biological characters.<ref name="y693">{{cite journal |last1=Chen |first1=Rui |last2=Chen |first2=Ke |last3=Yao |first3=Xingwei |last4=Zhang |first4=Xiaoli |last5=Yang |first5=Yingxia |last6=Su |first6=Xiao |last7=Lyu |first7=Mingjie |last8=Wang |first8=Qian |last9=Zhang |first9=Guan |last10=Wang |first10=Mengmeng |last11=Li |first11=Yanhao |last12=Duan |first12=Lijin |last13=Xie |first13=Tianyu |last14=Li |first14=Haichao |last15=Yang |first15=Yuyao |date=2024 |title=Genomic analyses reveal the stepwise domestication and genetic mechanism of curd biogenesis in cauliflower |journal=Nature Genetics |volume=56 |issue=6 |pages=1235–1244 |doi=10.1038/s41588-024-01744-4 |issn=1061-4036 |pmc=11176064 |pmid=38714866 |doi-access=free |last16=Zhang |first16=Hong |last17=Guo |first17=Yutong |last18=Jia |first18=Guiying |last19=Ge |first19=Xianhong |last20=Sarris |first20=Panagiotis F. |last21=Lin |first21=Tao |last22=Sun |first22=Deling}}</ref>

=== Varieties ===
There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at [[North Carolina State University]].<ref>{{cite web |author=Farnham, M. |year=2007 |title=Vegetable Cultivar Descriptions for North America:Cauliflower |url=http://cuke.hort.ncsu.edu/cucurbit/wehner/vegcult/cauliflower.html |access-date=2007-09-19}}</ref>

=== Colors ===
*White cauliflower is the most common color of cauliflower, having a contrasting white head (also called "curd",<ref>{{Cite book |last=Manay |first=N Shakuntala |title=Foods: Facts and Principles |publisher=New Age International Publishers |year=2023 |isbn=978-93-95161-09-1 |edition=5th |pages=203}}</ref> having a similar appearance to [[cheese curd]]),<ref name="ume">{{cite web |author=Vincent A. Fritz |author2=Carl J. Rosen |author3=Michelle A. Grabowski |author4=William D. Hutchison |author5=Roger L. Becker |author6=Cindy Tong |author7=Jerry A. Wright |author8=Terry T. Nennich |date=2017 |title=Growing broccoli, cabbage and cauliflower in Minnesota |url=http://www.extension.umn.edu/garden/yard-garden/vegetables/growing-broccoli-cabbage-and-cauliflower-in-minnesota/ |url-status=dead |archive-url=https://web.archive.org/web/20170227153004/http://www.extension.umn.edu/garden/yard-garden/vegetables/growing-broccoli-cabbage-and-cauliflower-in-minnesota/ |archive-date=27 February 2017 |access-date=26 February 2017 |publisher=University of Minnesota Extension, Garden – Growing Vegetables}}</ref> surrounded by green leaves.<ref name="ume" />
*Orange cauliflower contains [[beta-carotene]] as the orange pigment, a [[provitamin A]] compound. This orange trait originated from a natural [[mutant]] found in a cauliflower field in Canada.<ref>{{cite journal |author=Dickson, M.H. |author2=Lee C.Y. |author3=Blamble A.E. |year=1988 |title=Orange-curd high carotene cauliflower inbreds, NY 156, NY 163, and NY 165 |journal=HortScience |volume=23 |issue=4 |pages=778–779 |doi=10.21273/HORTSCI.23.4.778 |s2cid=88716744 |doi-access=free}}</ref> Cultivars include 'Cheddar' and 'Orange Bouquet'.
*Green cauliflower in the'' B. oleracea'' Botrytis Group is sometimes called [[broccoflower]]. It is available in the normal curd (head) shape and with a [[fractal]] spiral curd called [[Romanesco broccoli]]. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-headed varieties include 'Alverda, 'Green Goddess', and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.
*The purple color is caused by the presence of [[anthocyanin]]s, water-soluble pigments that are found in many other plants and plant-based products, such as [[red cabbage]] and [[red wine]].<ref>{{cite web |author=Chiu, L. |author2=Prior, R.L. |author3=Wu, X. |author4=Li, L. |date=16 July 2005 |title=Toward Identification of the Candidate Gene Controlling Anthocyanin Accumulation in Purple Cauliflower (''Brassica oleracea L.'' var. ''botrytis'') |url=https://www.ars.usda.gov/research/publications/publication/?seqNo115=179842 |publisher=American Society of Plant Biologists Annual Meeting |page=628}}</ref> Varieties include 'Graffiti' and 'Purple Cape'.

<gallery mode="packed">
File:Cauliflower broccoflower.jpg|White and green cauliflower
File:Cauliflower romanesco.JPG|Green [[Romanesco cauliflower]]
File:7367-Brassica oleracea var. botrytis.JPG|Orange cauliflower
File:Purplec.png|Purple cauliflower
</gallery>

=== Phytochemicals ===
Cauliflower contains several non-nutrient [[phytochemical]]s common in the [[brassicaceae|cabbage family]] that are under preliminary research for their potential properties, including [[isothiocyanate]]s and [[glucosinolate]]s.<ref>{{cite journal |vauthors=Ishida M, Hara M, Fukino N, Kakizaki T, Morimitsu Y |year=2014 |title=Glucosinolate metabolism, functionality, and breeding for the improvement of Brassicaceae vegetables |journal=Breeding Science |volume=64 |issue=1 |pages=48–59 |doi=10.1270/jsbbs.64.48 |pmc=4031110 |pmid=24987290 |bibcode=2014BrSci..64...48I |doi-access=free}}</ref> Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as [[steaming]], [[Microwave oven|microwaving]], and [[stir frying]], have no significant effect on glucosinolate levels.<ref name="Nugrahedi">{{cite journal |last1=Nugrahedi |first1=Probo Y. |last2=Verkerk |first2=Ruud |last3=Widianarko |first3=Budi |last4=Dekker |first4=Matthijs |year=2015 |title=A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review |url=https://www.researchgate.net/publication/262977227 |journal=Critical Reviews in Food Science and Nutrition |volume=55 |issue=6 |pages=823–838 |doi=10.1080/10408398.2012.688076 |issn=1040-8398 |pmid=24915330 |s2cid=25728864}}</ref>

== Etymology ==
The word "cauliflower" derives from the Italian ''cavolfiore'', meaning "cabbage flower".<ref>{{cite web |title=Cauliflower |url=http://www.wordreference.com/definition/cauliflower |access-date=4 June 2018 |website=WordReference.com Dictionary of English |language=en}}</ref> The ultimate origin of the name is from the [[Latin]] words ''caulis'' (cabbage) and ''flōs'' (flower).<ref>{{cite web |year=2006 |title=Cauliflower: definition |url=http://dictionary.reference.com/browse/cauliflower |access-date=22 November 2008 |publisher=[[Reference.com]]}}</ref>

== Nutrition==
{{nutritional value
| name = Cauliflower, raw
| water = 92 g
| kcal = 25
| protein = 1.9 g
| fat = 0.3 g
| carbs = 5 g
| fiber = 2 g
| sugars = 1.9 g
| calcium_mg = 22
| iron_mg = 0.42
| magnesium_mg = 15
| phosphorus_mg = 44
| potassium_mg = 299
| sodium_mg = 30
| zinc_mg = 0.27
| manganese_mg = 0.155
| vitC_mg = 48.2
| thiamin_mg = 0.05
| riboflavin_mg = 0.06
| niacin_mg = 0.507
| pantothenic_mg = 0.667
| vitB6_mg = 0.184
| folate_ug = 57
| vitE_mg = 0.08
| vitK_ug = 15.5
| note = [https://fdc.nal.usda.gov/food-details/169986/nutrients Link to USDA Database entry]
}}

Raw cauliflower is 92% water, 5% [[carbohydrate]]s, 2% [[Protein (nutrient)|protein]], and contains negligible [[fat]] (table). In a reference amount of {{convert|100|g}}, raw cauliflower provides 25 [[calorie]]s of [[food energy]], and has a high content (20% or more of the [[Daily Value]], DV) of [[vitamin C]] (54% DV) and moderate levels of several [[B vitamins]], [[vitamin K]], and [[potassium in biology|potassium]] (10–14% DV; table). Contents of other [[micronutrient]]s are low (below 5% DV).

== Cultivation ==
=== History ===
Cauliflower is the result of [[selective breeding]] and likely arose in the Mediterranean region, possibly from broccoli.<ref name=":0">{{cite book |last1=Branca |first1=F. |title=Vegetables I |publisher=Springer |year=2008 |isbn=978-0-387-30443-4 |editor-last1=Prohens |editor-first1=J. |series=Handbook of Plant Breeding |volume=1 |location=New York |chapter=Cauliflower and Broccoli |pages=151–186 |doi=10.1007/978-0-387-30443-4_5 |editor-last2=Nuez |editor-first2=F. |chapter-url=https://doi.org/10.1007/978-0-387-30443-4_5}}</ref>

[[Pliny the Elder]] included ''cyma'' among cultivated plants he described in ''[[Natural History (Pliny)|Natural History]]'': "''Ex omnibus brassicae generibus suavissima est cyma''"<ref>{{cite book|author=Pliny (the Elder)|editor1-last=Weise|editor1-first=C.H.|title=Historiae Naturalis Libri XX|date=1841|page=249|url=https://books.google.com/books?id=zrFXAAAAcAAJ|language=la}}</ref> ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''").<ref>{{cite book|editor1-last=Rackham|editor1-first=H.|title=Pliny's Natural History|date=1949|chapter-url=http://www.masseiana.org/pliny.htm#BOOK%20XX|access-date=1 July 2015|chapter=XXXV|url-status=dead|archive-url=https://web.archive.org/web/20170101063545/http://www.masseiana.org/pliny.htm#BOOK%20XX|archive-date=1 January 2017}}</ref> Pliny's description likely refers to the flowering heads of an earlier cultivated variety of ''Brassica oleracea''.<ref>{{cite book|last1=Crozier|first1=Arthur Alger|title=The Cauliflower|date=1891|publisher=Register Publishing Co.|location=Ann Arbor, Michigan|url=https://archive.org/details/cauliflower00crozgoog|page=[https://archive.org/details/cauliflower00crozgoog/page/n21 12]}}</ref>

In the [[Middle Ages]], early forms of cauliflower were associated with the island of [[Cyprus]], with the 12th- and 13th-century Arab botanists [[Ibn al-'Awwam]] and [[Ibn al-Baitar]] claiming its origin to be Cyprus.<ref name=AggieHorticulture>{{cite web|title=Cabbage Flowers for Food|url=http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/broccoli.html|website=Aggie Horticulture|publisher=Texas AgriLife Extension Service, Texas A&M System|access-date=12 October 2014}}</ref><ref>{{cite journal|last=Fenwick|first=G. Roger|author2=Heaney, Robert K.|author3=Mullin, W. John|author4=VanEtten, Cecil H.|title=Glucosinolates and their breakdown products in food and food plants|journal=CRC Critical Reviews in Food Science and Nutrition|date=1982|volume=18| issue=2|pages=123–201|doi=10.1080/10408398209527361|pmid=6337782}}</ref> This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus [[wikt:colewort|colewort]], and there was extensive trade in Western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the 16th century.<ref>Jon Gregerson, ''Good Earth'' (Portland: Graphic Arts Center Publishing Company, 1990) p.41</ref>

It is thought to have been introduced into Italy from Cyprus or the east coast of the Mediterranean around 1490 and then spread to other European countries in the following centuries.<ref name=":0" />

[[François Pierre La Varenne]] employed ''chouxfleurs'' in ''[[Le cuisinier françois]]''.<ref>Wheaton, Barbara Ketcham (1996) ''Savoring the Past: the French kitchen and table from 1300 to 1789'', Touchstone, p. 118, {{ISBN|0-684-81857-4}}.</ref> They were introduced to France from Genoa in the 16th century and are featured in [[Olivier de Serres]]' ''Théâtre de l'agriculture'' (1600), as ''cauli-fiori'' "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",<ref>Wheaton, Barbara Ketcham (1996) ''Savoring the Past: the French kitchen and table from 1300 to 1789'', Touchstone, p. 66, {{ISBN|0-684-81857-4}}.</ref> but they did not commonly appear on grand tables until the time of [[Louis XIV of France|Louis XIV]].<ref>Toussaint-Samat, Maguelonne (2009) ''A History of Food'', 2nd ed., John Wiley & Sons, pp. 625f, {{ISBN|1-4443-0514-X}}.</ref> It was introduced to India in 1822 by the British.<ref>{{cite book|title=Vegetable Crops|url=https://books.google.com/books?id=-mTUBjSyo_UC&pg=PA209|date=1 January 2007|publisher=New India Publishing|isbn=978-81-89422-41-7|pages=209}}</ref>

=== Horticulture ===
Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.<ref name="umass">{{cite web |date=14 January 2013 |title=Cabbage, Broccoli, Cauliflower, and Other Brassica Crops |url=https://ag.umass.edu/vegetable/fact-sheets/cabbage-broccoli-cauliflower-other-brassica-crops |access-date=26 February 2017 |publisher=Center for Agriculture, Food and the Environment, College of Natural Sciences, University of Massachusetts at Amherst| location = Massachusetts}}</ref>

==== Climate ====
Because the weather is a limiting factor for producing cauliflower, the plant grows best in moderate daytime temperatures {{convert|70–85|°F|°C|order=flip}}, with plentiful sun and moist soil conditions high in organic matter and sandy soils.<ref name=ume/> The earliest maturity possible for cauliflower is 7 to 12 weeks from [[transplanting]].<ref name=umass/> In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost.<ref name=ume/>

Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.<ref name=ume/>

==== Seeding and transplanting ====
Transplantable cauliflowers can be produced in containers such as flats, hotbeds, or fields. In soil that is loose, well-drained, and fertile, field seedlings are shallow-planted {{convert|1/2|in|cm|0|order=flip|abbr=on}} and thinned by ample space – about 12 plants per {{convert|1|ft|cm|order=flip|0|abbr=on}}.<ref name=ume/> Ideal growing temperatures are about {{convert|65|°F|°C|order=flip}} when seedlings are 25 to 35 days old.<ref name=ume/> Applications of fertilizer to developing seedlings begin when leaves appear, usually with a starter solution weekly.

Transplanting to the field normally begins in late spring and may continue until mid-summer. Row spacing is about {{convert|15-18|in|cm|order=flip|abbr=on}}. Rapid vegetative growth after transplanting may benefit from such procedures as avoiding spring frosts, using starter solutions high in [[phosphorus]], irrigating weekly, and applying fertilizer.<ref name=ume/>

==== Disorders, pests, and diseases ====
The most important disorders affecting cauliflower quality are a hollow stem, stunted head growth or buttoning, ricing, [[browning (food process)|browning]], and leaf-tip burn.<ref name=ume/> Among major pests affecting cauliflower are [[aphid]]s, [[root maggot]]s, [[cutworm]]s, [[moth]]s, and [[flea beetle]]s.<ref name=umass/> The plant is susceptible to [[black rot]], [[Blackleg (Brassica)|black leg]], [[club root]], black [[leaf spot]], and [[downy mildew]].<ref name=ume/>

==== Harvesting ====
When cauliflower is mature, heads appear clear white, compact, and {{convert|6-8|in|cm|order=flip|abbr=on}} in diameter, and should be cooled shortly after harvest.<ref name=ume/> Forced air cooling to remove heat from the field during hot weather may be needed for optimal preservation. Short-term storage is possible using cool, high-humidity storage conditions.<ref name=ume/>

==== Pollination ====
Many species of [[Calliphoridae|blowflies]], including ''[[Calliphora vomitoria]]'', are known pollinators of cauliflower.<ref>{{Cite journal|last1=Wolf|first1=Jan M. Van Der|last2=Zouwen|first2=Patricia S. Van Der|date=2010|title=Colonization of Cauliflower Blossom (Brassica oleracea) by Xanthomonas campestris pv. campestris, via Flies (Calliphora vomitoria), Can Result in Seed Infestation|journal=Journal of Phytopathology|language=en|volume=158|issue=11–12|pages=726–732|doi=10.1111/j.1439-0434.2010.01690.x|bibcode=2010JPhyt.158..726V |issn=1439-0434}}</ref>
{{Table alignment}}

{| class="wikitable floatright col2right"
|+ Cauliflower production <br>{{small|2023, millions of tonnes}}
|-
| {{CHN}} || 9.7
|-
| {{IND}} || 9.5
|-
| {{USA}} || 1.1
|-
| {{MEX}} || 0.8
|-
| {{ESP}} || 0.6
|-
| '''World''' || '''26.5'''
|-
|colspan=2|{{small|Source: [[FAOSTAT]]<br> of the [[United Nations]]}}<ref name="fao">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Cauliflower (data combined with broccoli) production in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)|date=2025|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=22 April 2025}}</ref>
|}

=== Production ===
In 2023, world production of cauliflower (combined for production reports with broccoli) was 26.5 million tonnes, led by China and India which had 72% of the total (table). Secondary producers were the United States, Spain, and Mexico.

[[File:Soy Garlic Glazed Korean Fried Cauliflower.jpg|175px|right|Korean fried cauliflower]]
{{Cookbook}}
==Culinary==

Cauliflower heads can be roasted, grilled, boiled, [[Fried cauliflower|fried]], steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.<ref>{{cite book |last1=Grout |first1=B. W. W. |title=Crops II |date=1988 |publisher=Springer |isbn=978-3-642-73520-2 |editor-last1=Bajaj |editor-first1=Y. P. S. |series=Biotechnology in Agriculture and Forestry |volume=6 |pages=211–225 |chapter=Cauliflower (''Brassica oleracea'' var. ''botrytis'' L.) |doi=10.1007/978-3-642-73520-2_10}}</ref>

Cauliflower can be used as a low-calorie, [[gluten-free]] alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased by 63%, and cauliflower-based product sales increased by 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets and cooking the result in oil.<ref>{{cite web |last=Gajanan |first=Mahita |date=14 July 2017 |title=Why Cauliflower Is the New 'It' Vegetable |url=https://time.com/4845148/cauliflower-rice-menu/ |access-date=12 December 2019 |publisher=Time}}</ref><ref>{{cite web |last=Koman |first=Tess |date=15 July 2019 |title=Why Is Cauliflower Still Literally Everywhere? |url=https://www.delish.com/food/a28397861/will-cauliflower-trend-die/ |access-date=12 December 2019 |publisher=Delish}}</ref> Cauliflower [[Pizza#Crust|pizza crust]] is made from cauliflower flour.<ref>{{cite web |last=O'Connor |first=Anahad |date=8 June 2018 |title=The Ascension of Cauliflower |url=https://www.nytimes.com/2018/06/08/well/cauliflower-vegetables-rice-pasta-carbs-gluten.html |access-date=12 December 2019 |work=[[The New York Times]]}}</ref> Mashed cauliflower is a low-carbohydrate alternative to [[mashed potato]]es.<ref>{{cite web |last1=Brzostowski |first1=Cindy |date=19 March 2021 |title=As Cauliflower's Popularity Holds, Breadcrumb Alternative Cauli Crunch Enters The Scene |url=https://www.forbes.com/sites/cindybrzostowski/2021/03/19/as-cauliflowers-popularity-holds-breadcrumb-alternative-cauli-crunch-enters-the-scene |access-date=26 March 2021 |work=[[Forbes]]}}</ref>

== In culture ==
{{See also|Romanesco broccoli#Fractal structure}}
Cauliflower has been noticed by [[mathematician]]s for its distinct [[fractal dimension]],<ref>Walker, John. (2005-03-22) [http://www.fourmilab.ch/images/Romanesco/ Fractal Food]. Fourmilab.ch. Retrieved on 2013-09-03.</ref><ref>[http://www.iwriteiam.nl/HaCF.html Description of the Julia sets of the cabbage fractal]. Iwriteiam.nl. Retrieved on 2013-09-03.</ref> calculated to be roughly 2.8.<ref>{{cite journal| author = Kim, Sang-Hoon |arxiv=cond-mat/0409763| title = Fractal Structure of a White Cauliflower| journal = Journal of the Korean Physical Society | volume = 46 | issue = 2 | pages = 474–477 | url = http://icpr.snu.ac.kr/resource/wop.pdf/J01/2005/046/R02/J012005046R020474.pdf| bibcode = 2004cond.mat..9763K|year=2004}}</ref><ref>{{Cite arXiv|eprint=cond-mat/0411597|last1=Kim|first1=Sang-Hoon|title=Fractal dimensions of green broccoli and a white cauliflower|year=2004 }}</ref> One of the fractal properties of cauliflower is that every branch, or "module", is similar to the entire cauliflower. Another quality, also present in other plant species, is that the angle between "modules", as they become more distant from the center, is 360 degrees divided by the [[golden ratio]].<ref>{{cite news |last=Damrosch |first=Barbara |date=1 April 2010 |title=Romanesco cauliflower is a striking example of fractals |url=https://www.washingtonpost.com/wp-dyn/content/article/2010/03/30/AR2010033003408.html |access-date=13 November 2024 |newspaper=[[The Washington Post]]}}</ref>

The fancied resemblance of the shape of a boxer's ear to a cauliflower gave rise to the term "[[cauliflower ear]]".

== References ==
{{Reflist}}

== Further reading ==
* {{cite journal |author=S. R. Sharma |author2=Praveen K. Singh |author3= Veronique Chable |author4= S. K. Tripathi |title=A Review of Hybrid Cauliflower Development |journal=Journal of New Seeds |year=2004 |volume=6 |page=151 |doi=10.1300/J153v06n02_08 |issue=2–3 |s2cid=85136416 }}

== External links ==
{{Commons category|Brassica oleracea var. botrytis|Cauliflower}}
* [https://web.archive.org/web/20160210161136/http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Brassica+oleracea+cauliflower+and+broccoli&RF=Webdisplay PROTAbase on ''Brassica oleracea (cauliflower and broccoli)'']
* [https://web.archive.org/web/20080513105622/http://www.nysaes.cornell.edu/pubs/press/2004/040412caulif.html Orange Cauliflower Development]

{{Brassica oleraca}}

{{Taxonbar|from=Q7537}}
{{Authority control}}

[[Category:Brassica oleracea]]
[[Category:Crops originating from Asia]]
[[Category:Crops originating from Europe]]
[[Category:Edible plants]]
[[Category:Food plant cultivars]]
[[Category:Inflorescence vegetables]]

Cauliflower - Revision history

Saurabh jain at 14:14, 14 March 2026