Overview

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.  June 2009 ... Cauliflower

Other Links

• Cauliflower, Commercial Vegetable Production Guides, Oregon State University, 2004.
• Cauliflower, Food and Agricultural Organization (FAO), United Nations.
• Cauliflower, Fresh Market Vegetable Budgets, University of Wisconsin - Enterprise budgets for cauliflower.
• Cauliflower, Fruit and Vegetable Encyclopedia, Dole.
• Cauliflower, North Carolina State University, 2001.
• Cauliflower, Postharvest Technology Research and Info Center, University of California, 2009.
  
• Cauliflower, Statistics by Subject, National Agricultural Statistics Service (NASS), USDA.
• Cauliflower, Vegetable Research and Information Center, University of California Cooperative Extension.
  
• Cauliflower, Vegetables and Melons, Economic Research Service (ERS), USDA, 2006.
  
• Food Consumption (per capita) Data System, ERS,USDA.
  
• U.S. Trade Internet System, Foreign Ag Service (FAS)online, USDA.
  
• Vegetables, NASS, USDA - This report, issued five times a year, provides data on cauliflowers, including area harvested, prospective area, yield and production for major states.
  
• Vegetables and Melons, ERS, USDA.
  
• Vegetables and Melons Yearbook, ERS,USDA.
• Vegetables Annual Summary, NASS, USDA.

Links checked June 2009.