Cauliflower (Fulkobi-ফুলকবি)

Cauliflower is a cruciferous vegetable known for its large, compact head made up of tightly clustered florets. The head, or "curd," is typically white, though it can also be found in shades of purple, green, and orange. Surrounding the curd are thick green leaves that help protect the vegetable as it grows. The texture of cauliflower is firm and dense, with a slightly grainy feel when broken apart into smaller pieces.
Mild and slightly nutty in flavor, cauliflower is highly versatile in cooking. It can be roasted, steamed, sautéed, or even mashed as a substitute for starches like potatoes or rice. Rich in vitamins C, K, and fiber, it offers numerous health benefits, including supporting digestion and boosting immune function.
Cauliflower’s subtle taste makes it an excellent base for various seasonings and preparations, allowing it to adapt to a wide range of dishes, from salads and soups to being used as a plant-based alternative in recipes like cauliflower rice or pizza crust.