Cauliflower is a member of the Brassicaceae family. It is a form of Brassica oleracea. The head of the plant, which is white, can be eaten while the leaves are discarded. Cauliflower is eaten raw, cooked, or pickled. Cauliflower is high in nutritional value. It is low in fat and high in dietary fiber, folate, water, and vitamin C. Cauliflower supports a healthy body.