Cauliflower
Monday, August 11th, 2008
As their names imply, cauliflower and broccoflower are actually flowers. The part of the plant that is eaten is the head of underdeveloped, tender flower stems and buds. While growing, the head is surrounded by heavy green leaves that protect it from sunlight and discoloration. Many of the leaves are trimmed off during preparation for shipment and sale. Cauliflower has a strong odor when cooked and a rich, cabbage like flavor. Broccoflower is a hybrid of broccoli and cauliflower.
Family Cruciferae
Scientific name Brassica oleracea L.(botrytis)
Common name cauliflower
High in vitamin C
A cruciferous vegetable that contains phytochemicals that may help prevent cancer
Varieties
Cauliflower falls into three types. The most commonly grown and sold is the white cauliflower, which has creamy curds and bright-green leaves. The green variety is actually the hybrid broccoflower developed about 10 years ago, which has bright lime green curds. Less commonly known is the purple headed cauliflower.
Origin & botanical facts
Cauliflower is native to the Mediterranean region and Asia Minor, where it was cultivated more than 2,000 years ago. By the 16th century, its cultivation had spread throughout western Europe. In the United States, cauliflower did not become an important vegetable until the early part of the 20th century. Today it is grown in numerous states. California and New York are the leading producers, and it is also grown in Arizona, Michigan, Oregon, Florida, Washington, and Texas. Cauliflower requires cool tempera tures and rich, fertile soil with good moisture. It is usually planted as an annual, but milder climates can support winter varieties, so it is available year round, with peak seasons in spring and fall. Cauliflower is propagated from seed, usually sown first in beds and then transplanted to the field after 4 or 5 weeks. The flower bud forms on a single stalk and is surrounded by large, heavy green leaves that protect it from the discoloring effect of sunlight. Heads are ready for harvest between 80 and 110 days after transplantation. In the field, many of the leaves are trimmed off, and the heads, which bruise easily, are packed gently for shipping, usually in plastic wrap that has been perforated to allow the escape of carbon dioxide, which can discolor the head and cause an unpleasant taste.
Uses
A cauliflower head should be unbruised, firm, and uniformly cream colored without a trace of black, and it should be heavy for its size. It can be stored in perforated plastic vegetable bags in the refrigerator crisper for several days. The raw florets are tasty in salads, as a crunchy appetizer with dips, or pickled. Cauliflower can be boiled, steamed, microwaved, or baked. It is a flavorful addition to soups and stews or to other vegetables such as carrots, tomatoes, peas, bell pepper, or broccoli. Cauliflower also works well on its own, seasoned with nutmeg, dillweed, chives, or almonds. Cauliflower is available fresh and frozen, but the processing required for freezing destroys some nutrients and can turn the florets watery in flavor and appearance.
Nutrient composition
Cauliflower is high in vitamin C. As a cruciferous vegetable, cauliflower contains phytochemicals that may help prevent cancer.
Nutrient Content
Energy (kilocalories) 13
Water (%) 92
Dietary fiber (grams) 1
Fat (grams) 0
Carbohydrate (grams) 3
Protein (grams) 1
Minerals (mg)
Calcium 11
Iron 0
Zinc 0
Manganese 0
Potassium 152
Magnesium 8
Phosphorus 22
Vitamins (mg)
Vitamin A 1 RE
Vitamin C 23
Thiamin 0
Riboflavin 0
Niacin 0
Vitamin B6 0.1
Folate 29 μg
Vitamin E 0
