The first mention of cauliflower dates back to antiquity. It was valued in ancient Rome and Greece. However, it did not spread to the rest of Europe until the 16th and 17th centuries. As with cabbage, cauliflower needs fairly low temperatures to flower. It grows fastest in drained and fertile soils. 

Cauliflower, despite being a heavy and visually impressive vegetable, contains few calories. In 100 grams of this vegetable, there are only 24 kcals, and the whole head after removing the stem weighs about 1 kg (240 kcal). Cauliflower is therefore a valuable product during various types of reduction diets. In addition, it has many valuable biologically active ingredients. Cauliflower is a rich source of B vitamins (B1, B2, B3, B6, as well as C, K, and E). It is also a treasure trove of folic acid. It contains large amounts of minerals such as calcium, magnesium, phosphorus, potassium, and manganese. As a reliable source of protein, it works great on plant-based diets. Cauliflower has a positive effect on the circulatory system, thanks to the high content of valuable vitamin K, which prevents the calcification of blood vessels and the loss of their elasticity. 

Cauliflower is cultivated in many European countries, including Italy. There are also large cauliflower farms in Poland.