What is Cauliflower?
Cauliflower is one of many types of vegetables found in the Brassica oleracea species, more specifically in the family Brassicaceae. There are other related vegetables, which include collard greens, Brussels sprouts, broccoli, kale, and cabbage, which are simple variants on the same species, but still have different cultivar groups. Its name is derived from the Latin caulis, meaning cabbage, and flower. It reproduces by seed annually. Typically, only the white curd, or head, of the vegetable is consumed. The meristem and leafy, green vegetables are thrown out.
Cauliflowers: All the Different KindsCategorization: Varieties
There are variety listings for traditional, self-blanching, heirloom and commercial types. Traditional ones are Hybrid White, Snowball and Super Snowball, Mayflower, Candid Charm, Agrahani, Snow Grace, Snow White, and Snow Crown varieties. Self-blanching ones are Late Tuscan, Early Tuscan, and Self Blanche varieties. Heirloom ones are Early Pearl, Early Snowball, Igloo, Walcheren Winter, Violetta Italia, and All the Year Round varieties. Commercial ones are Igloo, Snow Crown, and Fremont varieties.
•Italian is the group in which the others were founded upon. It is also quite a diverse one.
•Northern European groups became created in Germany during the 18th century, and are cultivated in North America and Europe during Summer and Fall seasons.
•Northwest European groups were created in France during the 19th century, and are cultivated in Europe for Winter and early Spring seasons.
•Asian groups were created in India during the 19th century, cultivated mainly in China and India.
•White is the most common and available variety.
•Purple varieties are caused by anthocyanins, an antioxidant group. It is comparable to red cabbage.
•Orange varieties are so because they contain several dozen times the level of vitamin A than white types
•Green varieties come as a cross-breed with broccoli. It should be noted that the two are structured similarly.
Nutritional Facts for Cauliflowers
There are only about 25 calories per 100 gram servings for cauliflower. It has no saturated fat or cholesterol. In addition, it is a good source for protein, magnesium, riboflavin, niacin, thiamin, and phosphorous. It is a wonderful source for things like fiber, folate, pantothenic acid, manganese and potassium. In addition, it has a lot of the vitamins C, K, and B6. Much of the calories come from sugars in the vegetable.
Details on Cooking Cauliflower
This stuff is pretty sensitive as a vegetable, and if overcooked, it can become mushy and unappetizing. Knowing how to grow cauliflower up strong and healthy can help with this. There are also various cauliflower recipes to follow that outline cooking times and methods, such as the cauliflower soup recipe and cauliflower cheese recipe – both available in other sections. Lightly steaming is a great method, but really, it all depends on the chosen recipe.