cauliflower The edible flower of Brassica olearacea botrytis, normally creamy‐white in colour, although some cultivars have green or purple flowers. Horticulturally, varieties that mature in summer and autumn are called cauliflower, and those that mature in winter broccoli, but commonly both are called cauliflower. A 90‐g portion is a rich source of vitamin C; a good source of folate; a source of vitamin B₆; provides 1.8 g of dietary fibre and supplies 8 kcal (33 kJ).

cau·li·flow·er / ˈkôliˌflou(-ə)r; ˈkäli-/ • n. a cabbage of a variety that bears a large immature flowerhead of small creamy-white flower buds. ∎  the flowerhead of this plant eaten as a vegetable.

cauliflower XVI. Earlier cole flory, colliflory alt. (by assim. to COLE) of F. †chou fleuri (flori), prob. — It. cavolfiore or modL. cauliflōra ‘flowered cabbage’. The second element was assim. to flower XVII, as in F. chou-fleur.

cauliflower Form of cabbage with a short thick stem, large lobed leaves and edible white or purplish flower clusters that form tightly compressed heads. Family Brassicaceae; species Brassica oleracea botrytis.