Vegetable of the Month
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Cauliflower
Cauliflower is one of several vegetables in the Brassica family. The edible white flesh is sometimes called "curd" because of it’s similar appearance to cheese curd. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Other Brassica family members also includes broccoli, brussels sprouts, cabbage, collard greens, and kale.
Arab botanists claimed Cauliflower’s origin to be the island of Cyprus. This association continued into Western Europe, where cauliflower was sometimes known as Cyprus colewart. There was extensive trade in western Europe under the French rulers of the island until well into the 16th century. Cauliflower was introduced to France from Italy in the 16th century as “cauli-fiori” which meant "cabbage flower."
When cauliflower mature, heads appear as clear white, compact, and 6–8 inches in diameter, and should be cooled shortly after harvest.
Raw cauliflower is 92% water, 5% carbohydrates and 2% protein. One-half cup provides 25 calories, and has a high content of vitamin C and moderate levels of several B vitamins and vitamin K.
Colors include:
White - White cauliflower is the most common color of cauliflower having a contrasting white head surrounded by green leaves.
Orange - Orange cauliflower contains beta-carotene as the orange pigment, a provitamin A compound. This orange trait originated from a natural mutant found in a cauliflower field in Canada. Cultivars include 'Cheddar' and 'Orange Bouquet'.
Green - Green cauliflower is sometimes called broccoflower. It is available in the normal head shape and with a fractal spiral curd called Romanesco broccoli. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-headed varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.
Purple - The purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower"; it is not the same as standard cauliflower with a purple head.
Cauliflower is one of several vegetables in the Brassica family. The edible white flesh is sometimes called "curd" because of it’s similar appearance to cheese curd. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Other Brassica family members also includes broccoli, brussels sprouts, cabbage, collard greens, and kale.
Arab botanists claimed Cauliflower’s origin to be the island of Cyprus. This association continued into Western Europe, where cauliflower was sometimes known as Cyprus colewart. There was extensive trade in western Europe under the French rulers of the island until well into the 16th century. Cauliflower was introduced to France from Italy in the 16th century as “cauli-fiori” which meant "cabbage flower."
When cauliflower mature, heads appear as clear white, compact, and 6–8 inches in diameter, and should be cooled shortly after harvest.
Raw cauliflower is 92% water, 5% carbohydrates and 2% protein. One-half cup provides 25 calories, and has a high content of vitamin C and moderate levels of several B vitamins and vitamin K.
Colors include:
White - White cauliflower is the most common color of cauliflower having a contrasting white head surrounded by green leaves.
Orange - Orange cauliflower contains beta-carotene as the orange pigment, a provitamin A compound. This orange trait originated from a natural mutant found in a cauliflower field in Canada. Cultivars include 'Cheddar' and 'Orange Bouquet'.
Green - Green cauliflower is sometimes called broccoflower. It is available in the normal head shape and with a fractal spiral curd called Romanesco broccoli. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-headed varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.
Purple - The purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Varieties include 'Graffiti' and 'Purple Cape'. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name "purple cauliflower"; it is not the same as standard cauliflower with a purple head.
Roasted Cauliflower, c/o Primavera Kitchen
This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It's well seasoned with garlic, black pepper, paprika, and Parmesan.
Ingredients:
- 1 lg head of cauliflower - cut into florets
- 1 T extra virgin olive oil
- Salt and black pepper to taste
- 1 T minced garlic
- 1 t paprika
- 1/2 C grated Parmesan cheese
- Fresh parsley - for garnishing
Instructions:
- Preheat oven to 400.
- Line baking sheet with foil.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper,, garlic, and paprika.
- Mix everything well to combine.
- Transfer everything to the prepared backing sheet making sure florets are in a single layer.
- Bake for 15 minutes.
- Turn the florets to the other side, sprinkle with Parmesan cheese, and back in the oven for 15 minutes.
Serve in a casserole and garnish with parsley.
