This member of the cabbage family takes its name from the Latin word "caulis", meaning stalk, and "floris", meaning flower. As the head forms, the cauliflower crown is shaded from the sun in order to protect its milky white color; this prevents chlorophyll from developing and turning it green.
Besides the common white variety, cauliflower is occasionally found in green and a vibrant purple color that turns pale green during cooking. According to USDA nutrition information, green cauliflower provides extra Vitamin A and slightly more Vitamin C than white. Baby cauliflower is also available.
CAULIFLOWER - Most generally referred to as broccoli. This is the most popular and most commonly found broccoli. It consists of dark green clusters of buds, known as florets, which grow on branching arms that connect to a thick leafy stalk. It is also referred to as Calabrese.
Purple Cauliflower - This variety of cauliflower has a purple colored curd rather than white as on regular cauliflower. It cooks faster than white cauliflower and has a little milder taste. When cooked, its color changes from purple to green. Purple cauliflower can be substituted for white in most recipes.
Broccoflower - A vegetable that is a cross between broccoli and cauliflower. Its appearance is the same as cauliflower except it is light, bright green in color. It has a slightly sweeter taste than regular cauliflower when eaten raw and when cooked, its taste is similar to broccoli. It can be prepared, cooked, and served in the same way you would regular cauliflower.