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Cauliflower probably originates from the wild species Brassica cretica from the eastern Mediterranean. From the 15th century it was cultivated in Italy and since the 16th century it has been cultivated throughout Europe.
The subtle aroma of fresh cauliflower convinces even the greatest cabbage skeptics. Whether steamed, roasted, fried, baked or boiled, it can be eaten or served as a side dish with meat or fish.
Storage recommendation
It is best stored in the refrigerator, in the vegetable compartment and wrapped in cling film, kept cool.