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Cauliflower, (Brassica oleracea), vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage (Brassica oleracea). The edible portions of all cabbage forms—which include kale, broccoli, and Brussels sprouts—are low in calories and are an excellent source of vitamin C. Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries of the temperate zone.