

Cauliflower is a versatile and nutrient-dense vegetable from the Brassica oleracea genus, which also includes broccoli, cabbage and kale. Cauliflower is native to the Mediterranean region and has been grown since the 6th century BC.
History:
Cauliflower is said to have originated in the northeastern Mediterranean, specifically modern-day Cyprus. It was farmed by the ancient Egyptians, followed by the Greeks and Romans. The vegetable became popular in Europe throughout the Middle Ages and the British introduced it to India in the 19th century. Over time, Indian farmers created various heat-tolerant varieties appropriate for the subcontinent’s climate.
Cauliflower Cultivation in India
Culinary Uses
Regional Specialities
INTERESTING FACT
Cauliflower is 92% water and low in calories, making it a favourite for low-calorie diets. It is also rich in vitamins C, K, folate and antioxidants.
RECIPE: GOBI MANCHURIAN
INGREDIENTS
METHOD
Warning: Ask a parent or adult to help with this recipe.
Unscramble the words to form the names of vegetables from the brassica family.