Like other members of the cabbage family, cauliflower is considered helpful in the prevention of certain types of cancer as it contains phytochemicals. It is a good source of potassium and vitamin C, and one cup of cooked cauliflower contains about 28 calories.
Did you know?
Mark Twain once described cauliflower as a “ cabbage with a college education.” Cauliflower is native to Europe, it is another member of the mustard and cabbage family and has been cultivated in Asia Minor and the Mediterranean area for more than 2,000 years. Cauliflower is propagated from seed, usually sown first in beds and then transplanted to the field after 4 or 5 weeks. Heads are ready for harvest between 80 and 110 days after transplantation.
Uses and Storage
The raw florets are tasty in salads, as a crunchy appetizer with dips, or pickled. Cauliflower can be boiled, steamed, or baked. It is a flavourful 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 flavour and appearance.
A cauliflower head should be unbruised, firm, and uniformly cream-coloured without a trace of black, and it should be heavy for its size. It can be stored in perforated vegetable bags in the refrigerator crisper for several days.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.
Heaton, D., n.d. A produce reference guide to fruits and vegetables from around the world.