Cauliflower consists of a medium to large head, and is surrounded by many elongated, dark green leaves that bear a thick, fibrous midrib. The heads are comprised of tightly closed, branching florets that are firm, slightly crumbly, and range in color from bright white to ivory. The clustered floret tops also give the Cauliflower head a textured and bumpy, tree-like appearance. The white flesh has a crisp and dense, snap-like consistency. Cauliflower contains a light, vegetal scent and has a mild, sweet, and subtly nutty flavor. When cooked, the heads develop a chewy, semi-firm, and tender texture and readily absorb accompanying flavors. In addition to the heads, all parts of the plant, including the stems and leaves, are edible. Cauliflower leaves will bear a slightly stronger, green, and grassy flavor, reminiscent of collard greens.