The cauliflower, or "cabbage flower," originated over 2,000 years ago in the Mediterranean and Asia Minor region. Now produced and widely available in the United States, cauliflower belongs to the same family of cruciferous vegetables as cabbage, broccoli, Brussels sprouts, kale and bok choy. It is a cool season crop that thrives in a moist atmosphere. It is available year-round, although especially plentiful in the spring and fall. Cauliflower is a low-calorie vegetable, high in fiber, folacin, potassium and vitamin C. February 2006 . . . Cauliflower