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History Of Cauliflower
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Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.

Its name is from Latin caulis (cabbage) and flower,[1] an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

With the development of tropical varieties, cauliflower cultivation has spread to the nontraditional areas in South India including Karnataka and Tamil Nadu. The high range regions of Kerala offers ample scope for the cultivation of cole crops, which in turn would reduce the consumer dependence on supply from neighbouring states

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