Cauliflower comes from Cyprus and it used to be called “Cypriot cabbage”. It has been known for 2,500 years. It was cultivated way back in ancient Egypt and Persia. After that, it was spread to Italy and throughout Europe in the 16th century.
It is also used as a frozen product in modern cuisine, because it keeps the qualities of fresh cauliflower. It is used in a wide variety of dishes, cooked or raw in salads.
It contains potassium, magnesium, calcium, manganese, iron, copper, zinc, fluorine, carotene and vitamins C, K, B1, B2, and B6.