~Per Unit. Class 1. A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head cupped by green leaves. It has a firm, almost waxy texture and a mild, delicate flavour. Most cauliflowers are white, but it’s also possible to find green and purple varieties, as well as the sweeter Romanesco cauliflower, with its distinctive pointed florets. Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.