A member of the cabbage family, cauliflower is a cruciferous vegetable that is a beautiful presentation of thousands of compact flowers. Cauliflower is helpful in the prevention of cancer and is generally harvested in the spring and summer. It is rich in potassium, folic acid, and vitamin C and has a good protein profile. Enjoy it raw with dips during the warm seasons. It is best cooked with oil and spices such as fennel and cumin to aid digestion in the winter. Cauliflower has a high sulfur and phosphorous content. John Douillard, author of The 3 Season Diet advises that "wind is high in winter, so if you want to eat a wind-producing food you must cook and spice it appropriately." Cauliflower prepared in an east Indian curry dish is delicious.