Cauliflower is a dense, white flower head from the Middle East. Cauliflower can be braised with olives and tomatoes, served with a Béchamel sauce; or à la Polonaise, with buttered breadcrumbs. The florets of cauliflower can be eaten raw in salads, perhaps with mayonnaise, or deep fried in batter.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.