Cauliflower is comprised of firmly bound bunches of florets that structure a thick head, like that of broccoli. Looking like a great tree fit as a fiddle the bunches sprout from stems that are appended to a solitary focal white trunk. The stems and trunk are firm and delicate and the florets have a thick yet delicate and brittle surface. Its flavor is mellow and nutty sweet subtleties, a taste that is intensified when cooked. The whole cauliflower, its leaves, trunk, stems, and florets are for the most part consumable.