Cauliflower derives from wild cabbage, which is native to the Mediterranean and the western coasts of Europe. Cauliflower is an ancient cultivated plant that was mentioned as early as the 6th century BC.  

Cauliflower is an extremely popular vegetable in Germany. The best known variety is the white cauliflower, which we cultivate. However, there are also green, purple or orange cauliflower varieties.

The name says it all, since the Latin for cabbage is 'cauli' and so it really is a 'cabbage flower’. The white florets form the not yet fully developed flower buds. For the cauliflower to remain beautifully white, it is important to prevent sunlight from reaching the flower, as this would cause it to turn yellow. Newer varieties have large husk leaves that protect the flower from sunlight. If this protective cover is not available because the flower is too large or the inner leaves are too small, the large outer leaves must be folded by hand and placed over the flower to protect it. Folding is an intensive manual process. The colourful cauliflower varieties discolour even without direct sunlight.

The popularity of cauliflower is probably also due to the significantly milder cabbage taste compared to other cabbage varieties. Cauliflower is also much more palatable than many of its cabbage-like relatives.