A cool-season biennial crucifer (Brassica oleracea var. botrytis) of Mediterranean origin. Cauliflower belongs to the plant order Capparales. It is grown for its white head or curd, a tight mass of flower stalks, which terminates the main stem (see illus.). Cauliflower is commonly cooked fresh as a vegetable; to a lesser extent, it is frozen or pickled and consumed as a relish. Cultural practices are similar to those used for cabbage; however, cauliflower is more sensitive to unfavorable environment. Strains of the variety (cultivar) Snowball are most popular; purple-headed varieties are less common. Cauliflower is slightly tolerant of acid soils and has high requirements for boron and molybdenum. A cool, moist climate favors high quality. Harvest is generally 3–4 months after planting. California and New York are important cauliflower-producing states.