The cauliflower (karnabahar) is a vegetable that belongs to the cabbage family. The part that one consumes is the flower or inflorescence, highly appreciated for its taste. It is an important source of vitamins and minerals. In addition, it contributes with fiber and it is low in calories.

The cauliflower (karnabahar) is a very old culture that originates from Asia. It is mainly a winter vegetable, with a pleasant and very characteristic taste. It can be presented in many ways, both raw and cooked. Among the possibilities, it is served boiled, stewed, roasted, fried, au gratin with cheese, in puree and in vegetable soups. It is also preserved in oil, in brine or pickling.

The part that is consumed is the group of flowers, which is round and big, usually white. There exist numerous varieties of this vegetable, classified according to the period of harvesting, its shape or colour, since there are green and violet cauliflowers (karnabahar). This wide range makes its consumption possible all the year round, although it is a typical winter culture.

Its nutritious properties are similar to those of the rest of cabbages. It is suitable for diets, since it is low in calories and rich in fiber. It is a rich in vitamins and minerals. It prevents heart and intestine diseases.

Cauliflower (karnabahar) can be eaten raw or cooked. Raw cauliflower (karnabahar) can be served in salads or as a crudite for dips. It can be made into the ever-popular dish, cauliflower (karnabahar)  cheese or served simply as an accompanying vegetable. Cauliflower (karnabahar) can be made into soup or included in curries, stocks, stir fries and chutneys. Along with green beans, marrow and cucumber it is the one of the classic ingredients in piccallili, a mixed summer vegetable preserve flavoured with mustard and turmeric which gives it a distinctive yellow colour.

Cut away any outer leaves (these can be cooked like cabbage) and trim the base of the stem. Wash the cauliflower (karnabahar) thoroughly in cold running water. If cooking whole either cut a cross in the base of the stem or remove a core from the stalk with a potato peeler this helps to ensure even cooking. Alternatively cut the head into even-sized florets and discard the main stalk which can then be used in stocks or soups

Cauliflower (karnabahar)  can be boiled or steamed. To cook a whole cauliflower (karnabahar), place it stem down in a large pan containing 2 5 cm of boiling water (add a squeeze of lemon juice to enhance the creamy white colour), cook for 15 20 minutes until the stalk is tender but still firm. Drain well. To cook florets, bring a pan of water to the boil and cook for 5-10 minutes. Alternatively steam florets for 5-10 minutes. Drain the florets well before serving and season with black pepper.