We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
You beat me to it. Cauliflower is simply a color variation of broccoli.
In fact, cabbage, broccoli, cauliflower, brussels sprouts, kale, collards, kohlrabi, and gai lan are all the same species: Brassica oleracia, the wild mustard or wild cabbage plant. The wild plant is a biennial. The first year, it puts its energy into developing thick and dense leaves, which it uses for energy storage over the winter. The second year, it grows a tall flower spike. So... you can breed it for leaves (collards, kale, gai lan), the leaf buds (cabbage and brussels sprouts), the root (kohlrabi), or the flowers/flower spike (broccoli and cauliflower).
The local Italian grocery store gets these in late summer up here in Canada. They taste like a nuttier cauliflower. If you make 'em mashed, you get nice pastel green colour. Also good grilled like cauliflower. We've also used them mashed instead of potatoes in shepherd's pie.
We used to buy these when visiting our son and family in Wisconsin when things and timing were right. Great nutty taste with lots of butter. Where we live you can only get them at Whole Foods gown in California with not as nutty a taste. We love them and call them "space ships".