Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd". The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups

Nutrition:

The Nutritional Value of Cauliflower. Cauliflower is a very nutritious vegetable. It is extremely high in vitamin C and is a reasonable source for vitamin K, folate, and dietary fiber. It also contains some types of vitamin B as well as omega 3 fatty acids, potassium, protein, phosphorus 

http://en.wikipedia.org/wiki/Phosphorus, and magnesium.

Storage:

Cauliflower should be left unwashed when storing. Store in the refrigerator, with stem side down, in an open plastic bag or use a perforated plastic bag. This will avoid excess moisture, which causes the cauliflower to deteriorate faster. Store for 5 to 7 days.

Source: 

Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.