Baby cauliflower

Baby cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is extremely nutritious, and may be eaten cooked, raw or pickled. It is also a good source of carbohydrates, dietary fiber, and vitamins B, C, and potassium.

Baby cauliflower is a specialty that is as rare, and cultivated mainly in South Africa, France and California for the restaurant industry. It is believed that cauliflower originated in Cyprus, where the oldest record dates from the 6th century BCE. Like their big brothers, the mini ones also come in shades of white, green, and purple. Good companion plants are rosemary, thyme, sage, onions, garlic, beetroot, and chards.