Cauliflower

Also known asBrassica oleracea var. botrytis · 花椰菜 · 菜花

Name: Cauliflower (Brassica oleracea var. botrytis) — a vegetable with a large, dense, white head (the “curd”) of undeveloped flower buds, surrounded by green leaves. Orange, purple and green types also exist.

Description

Cauliflower was developed from wild cabbage in the eastern Mediterranean region, and was cultivated by Arab and Turkish growers, reaching Europe in the Middle Ages. The writer Mark Twain famously described it as “nothing but cabbage with a college education.” India and China are the largest producers today.

The white colour comes from covering the head with its own leaves while it grows, which prevents chlorophyll from forming. Cauliflower has a mild, slightly nutty flavour and has become popular as a low-carbohydrate substitute for rice, mash and pizza bases.

Main nutrition value

Cauliflower provides vitamin C, vitamin K, folate, choline and fibre, and contains sulphur-containing glucosinolates.

How best to be consumed

Cauliflower is versatile, raw or cooked.

1. Roast florets with oil, salt and spices until golden and nutty.
2. Pulse raw florets in a food processor for cauliflower rice, or mash it as a potato alternative.
3. Steam briefly, or add to curries, soups, gratins and cauliflower cheese.
4. Eat raw with dips or in salads.
5. Use the leaves and stalk too, since both are edible.

Overconsumption could cause…

Cauliflower is safe and healthy in food amounts.

1. Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
2. Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
3. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
4. A sulphurous smell and soggy texture if overcooked.

GroupsCruciferous VegetablesCruciferous (cabbage family)Low fatLow sodiumRich in vitamin CFresh

Related foodsKohlrabiMustard GreensSavoy CabbageGai Lan / Chinese BroccoliRocket / ArugulaGreen Cabbage

Wikipedia — Cauliflower, used for origin, naming and history: https://en.wikipedia.org/wiki/Cauliflower