Cauliflower, like broccoli, is a member of the cruciferous family of vegetables.  

While broccoli opens outward to sprout bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. Because it is surrounded by leaves that protect it from sunlight, the flower buds never develop chlorophyll, giving cauliflower its white color.

Along with vitamin C, cauliflower also contains powerful cancer-fighting glucosinolates and dithiolthiones.

Estimated Glycemic Load=2
Antioxidant Score* (ORAC)=829 and 620

* Raw (829) and cooked (620)

Select clean, firm, compact heads that are white or creamy white. Any leaves that remain should be crisp and green. Avoid heads with major spots, speckles, bruises, or loose, open floret clusters. Refrigerate cauliflower in the crisper, where it will keep for up to five days.