Cauliflower - Cheddar

First discovered in the Bradford Marsh in Canada in 1970, Cheddar has been crossed with a white variety to create a delicious, high-vitamin-content cauliflower. The curds contain approximately 25% more beta carotene than white cauliflower. Cheddar has an excellent flavor and color whether eaten raw or cooked, and the orange color will brighten any vegetable tray.