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The cauliflower is made up of a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour. It is most commonly white, however green and purple cauliflower varieties have been developed more recently.
Cauliflower can be roasted, boiled, fried, steamed, or eaten raw, however can smell very unpleasant if overcooked, so brief cooking is essential.