Cauliflower, referred to as cauli-fiori in Italy. The heads can be white, orange (caused by beta-carotene), green (see broccoli Romanesco), and purple (caused by anthocyanins).
Rich source of vitamin C and a moderate source of several B vitamins (especially vitamin B5, B6 and folate) and vitamin K.
Also contains sulforaphane. However, boiling reduces sulforaphane levels although steaming, microwaving and stir frying does not appear to have any effect on this compound.