Facts and Information
Cauliflowers are large vegetables that belongs to
the cabbage family. The actual cauliflower is white
and grows surrounded by big rich green leaves
(sometimes purple leaves). Cauliflower is a member
of the cruciferous family of vegetables.
Cauliflower is believed to have
originated from China centuries ago. It was then
introduced to the Middle East and made its way to Europe
during the 12th century when it was introduced by the
Moors. When cauliflower was first grown, it was much
smaller than the cauliflowers that we commonly recognize
today. It shared similarities with dwarf and baby
cauliflower. Purple cauliflower was commonly grown in
Italy and Sardinia and is becoming increasingly popular
in other countries during more recent times.
This particular variety
is a cross between cauliflower and broccoli. It looks
like normal cauliflower but is pale green in color as
opposed to creamy white. Broccoflower is cooked in
exactly the same way as cauliflower but its taste is
slightly different as it typically has a milder flavor.
Another similar variety,
which is also a cross between broccoli and cauliflower,
is Romanesco. This particular type of vegetable can be
green or white in color, and is typically smaller than
regular types of cauliflowers. The taste, however, is
Picking and Storing
to Maintain Vitamins and Nutrients
The cauliflower itself should be a
creamy white color and blemish free with no signs of
black or yellowing. It should be firm to the touch and
encircled by rich green healthy and vibrant leaves.
Cauliflower should be cooked and eaten as soon as
possible after it has been bought, as this is when it
will contain the highest nutritional value. Cauliflower
should be stored for no longer than 1 or 2 days, in a
cool place. Any longer than this, and it will begin to
lose its quality, freshness and nutritional value.
The nutritional value of cauliflower is outstanding.
It is important to remember that one of the nutritional
facts about cauliflower is that it loses essential
vitamins through the cooking process so always take care
not to over-cook this vegetable. Cauliflower is
versatile and can be cooked in many ways including
steaming, boiling, frying, stir-frying, roasting and