Description

BUY CAULIFLOWER

Botanical Name:

Brassica Oleraecea

Common Name:

Cauliflower

Description:

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It is an annual plant that is produced by seeds. Only the head of cauliflower is eaten, the edible white flesh which is also called curd is the part that is eaten.

The head is composed of a white inflorescence meristem. Cauliflower heads resembles those of the broccoli, which differs in having flower buds as the edible portion.

Commonly found region:

There are four major types according to where it is commonly found.

1. Italian cauliflower
2. Northern European annuals: This is commonly used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18^th century.
3. Northwest European biennia : used in Europe for winter and early spring harvest, this was developed in france in the 19^th century and includes the old cultivars Angers and Roscoff.
4. Asian Cauliflower : A tropical cauliflower used in china and India, it was developed in India during the 19^th century from the new abandoned Cornish type and includes old varieties, early Benaras and patra

Colors

There are different colors of cauliflowers they are:

1. White cauliflower which is the commonest
2. Orange cauliflower which contains carotene as the orange pigment, a provitamin A compound.
3. Green cauliflower sometimes called broccoflower.
4. Purple cauliflower which is caused by the presence of anthocyanins

Nutrient Profile:

Health Importance:

Aids digestion of foods because of high fiber and water content

Prevent risk of colon cancer

Helps to maintain healthy digestive system

Contains antioxidants that helps prevent cellular mutation and reduces oxidative stress from free radicals.

Useful for building strong bone

Possible uses in food Preparation:

Can be served steamed or roasted as a side dish

Baked in a Chinese sauce as cauliflower cheese

Fried until golden brown, then add to rice dish

As main ingredient of curry

Cauliflower recipes

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