Cauliflower is a vegetable quite widely known and consumed in our country. The current cultivated form is most likely derived from broccoli. It is the youngest botanical variety of the cruciferous vegetable family.
Cauliflowers are valued for their taste and nutritional value, which, although inferior to broccoli, is relatively high. The edible part is the so-called the rose, which is the apex of the stem, not the inflorescence. Roses can be of different colors. The most desirable is intensely white, possibly creamy, but orange, purple and light green cauliflowers are also available for sale.
Of the latter, Romanesco cauliflowers with an interesting yellow-green color and a conical shape of roses are very popular . In addition, individual roses also form conical turrets - minarets.
Cauliflowers, like broccoli, contain a number of biologically active substances that are very important for our body. Like all cruciferous vegetables, they contain glucosinolates. One of the most important ingredients for he alth is sulforaphane, belonging to this group. It shows anti-cancer activity confirmed in numerous studies.
Colorful cauliflowers,in addition to valuable vitamins and minerals, also contain he alth-promoting dyes. Green ones contain chlorophyll, purple anthocyanins, and orange ones contain carotenoids. All plant pigments have antioxidant properties, so they protect our body against free radicals.
Vitamin C content ranges from 40 to 100 mg in 100 g of cauliflower, but is higher in colored varieties. Unfortunately, white roses have a lower nutritional value. However, it should be remembered that the amount of vegetable consumed is decisive. Additionally, this vegetable provides minerals such as calcium, iron, magnesium and B vitamins.
Like broccoli, cauliflowers are not suitable for long storage. You can eat them both after cooking, frying or stewing, but also raw. In contrast, for colored cauliflowers, the best method to preserve their color is short-term steaming or eating raw. You can also add a little cooking sugar to preserve the color of the roses.
Most of the currently available color cauliflower varieties are intended for late autumn harvesting. However, in amateur cultivation, you can try to cultivate them earlier.
