Cauliflower is a common vegetable in the cabbage family. Cabbage inflorescences are smaller than those of the "relative" broccoli, and the taste is more delicate and tender. This cabbage is recognizable - a rosette of green-green leaves surrounds dense and hard milky-white inflorescences. The taste of cauliflower is very tender and refined, it has an appetizing light cabbage aroma. Beneficial features Cauliflower contains the following vitamins: A, D, E, K, H, PP, group B. There are many macro- and microelements in it: there are potassium, calcium, chlorine, phosphorus, magnesium, sulfur, sodium, copper, iron, manganese , zinc, molybdenum, cobalt, especially a lot of iron. Consumption Boiled inflorescences are used for food, they can be stewed or fried with meat, vegetables, potatoes, added to vegetable and meat salads, cooked from them independent main dishes, fried in butter with breadcrumbs and eggs, as well as salted, marinated, as separately or mixed with other vegetables. Goods in Moscow.