A scanning electron micrograph of the surface of a cauliflower, Brassica oleracea, var botrytis. A culinary 'cauliflower' is an enlarged terminal bud at an early stage of flower development. Brassicas of all varieties are members of the family Cruciferae, bearing flowers with four petals. There are many individual florets visible here; each appears as a dome, and in the most advanced (dull pink), e.g. three just below picture centre, the dome shows smaller round side growths. These represent the early stages of petal development in a single flower. Brassica oleracea is a very versatile food species, in human cultivation since 600BC. Its varieties include kales, kohlrabi, borecole, cabbage, brussels sprouts, calabrese and cauliflower. Cauliflower is a healthy food, being low in fat, a good source of dietary fibre, and containing high levels of Vitamin C and Viitamin K.Mag x xxx at 10x8