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"Cauliflower (Brassica oleracea, variety botrytis), highly modified form of cabbagein the mustard family (Brassicaceae), grown for its edible masses of partially developed flower structures and fleshy stalks. Cauliflower is high in vitamins C and K and is frequently served as a cooked vegetable or used raw in salads and relishes."

-Encyclopaedia Britannica


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