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Botanical name
Brassica oleracea var. botrytis
Other Names
The word “cauliflower” derives from the Italian cavolfiore, meaning “cabbage flower”.
Description
Along with broccoli, cauliflower is a cruciferous vegetable that belongs to the brassica family. Typically, only the head of the cauliflower is eaten.
Vitamins and Minerals
- Vitamin B6
- Vitamin C
- Vitamin K
- Calcium
- Choline
- Magnesium
- Phosphorus
- Potassium
- Folate
- Thiamin
- Riboflavin
- Niacin
- Pantothenic acid
- Manganese
- Phytochemicals: isothiocyanates and glucosinolates. Boiling reduces the levels of cauliflower glucosinolates.
- Orange cauliflower contains beta-carotene as the orange pigment.
- Purple cauliflower contains anthocyanins.
Health Benefits
- Contains the antioxidant indole-3-carbinol, which may reduce the risk of breast and reproductive cancers in men and women.
- Eating more cruciferous vegetables has been associated with a lower risk of lung and colon cancer.
- Studies have suggested that sulfur-containing compounds, known as sulforaphane, can help fight different types of cancer. Sulforaphane is what gives cruciferous vegetables their bitter bite.
- Cauliflower is a great source of antioxidants, which can protect your cells from harmful free radicals and inflammation.
- Cauliflower is high in choline. Choline has several important functions in the body, such as maintaining the integrity of cell membranes, synthesizing DNA, supporting metabolism, and helps prevent cholesterol from accumulating in the liver. It is also involved in brain development and the production of neurotransmitters.
- Those who do not consume enough choline may have a higher risk of liver and heart disease, dementia and Alzheimer’s.
Background and History
In the Middle Ages, early forms of cauliflower were associated with the island of Cyprus. The association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewart.
Cauliflower was introduced to India in 1822 from England, by the British.
By 2016, China and India combined had 73% of the world’s total production. The secondary producers were the United States, Spain, Mexico and Italy.
Flavor Profile
A bland, neutral taste that tastes a bit like potato or rice.
Pairs Well With
Due to cauliflower’s neutral taste, it is very versatile and pairs well with many things.
Storage
Keep whole cauliflower loosely wrapped in plastic in the refrigerator. A fresh, whole cauliflower head will last up to 2 weeks. If you cut the florets before storage, store them in a sealed plastic bag in the refrigerator where they will last up to a week.
Popular Uses
- Cauliflower is often roasted, grilled, boiled, fried, steamed, pickled, or eaten raw.
- Cauliflower is a popular grain and legume substitute, and can be made into cauliflower rice, pizza crust, hummus, mashed cauliflower instead of mashed potatoes, tortillas and wraps.