Food: Cauliflower [edit]

Other Names: 花椰菜 (Chinese), قرنبيط (Arabic), Couve-flor (Portuguese), Chou-fleur (French), Coliflor (Spanish) All Translations
Photo: Flickr user clayirving
Photo helpful? Yes No
  • Cauliflower
  • Cavolfiore Cauliflower Blumenkohl
  • Harvest of what? Raccolta di che cosa? Ernte von was? Cavolfiore Cauliflower Blumenkohl
  • Mr. Leatherman, homesteader, tying up cauliflower, Pie Town, New Mexico (LOC)
  • Romanesco Cauliflower With Chicken and Noodles

Related Blogposts

Bloggers, have you written about Cauliflower? Add a widget!

» Mashed cauliflower: “Mashed cauliflower”

June 07, 2009

Ingredients: 500 g. cauliflower 300 g. potatoes 50 g. butter 1 cup of milk salt How to prepare: You put the potatoes and cauliflower (cleaned) to boil. Throw away water ...

full post

Food Designs: “Baa baa black sheeps”

June 09, 2009

Simple and cute! The cauliflower really looks like a sheepskin.

full post

Heidi Cooks: “Mashed Cauliflower: Soft White Food but Healthy”

July 21, 2009

I love soft white food. Grits with butter and cheese. Mashed potatoes made with cream and topped with butter. Fettucini alfredo. Creme brulee. The list goes on. But I do ...

full post | More from this user

Can I Get The Recipe?: “Tuna Steak Burgers with Yam Fries”

September 05, 2009

Tuna. When I think of tuna, my first memories goes back, way back to the stuff from a can mixed with some mayo and a few seasonings, then it all ...

full post

Related Content

Wikipedia

Cauliflower is one of several vegetables in the species ''Brassica oleracea'', in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the ''white curd'') is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Its name is from Latin ''caulis'' (cabbage) and ''flower'', an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. ''Brassica oleracea'' also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

Read more at Wikipedia...

Comments

Leave a Comment

You need to sign in or sign up to leave a comment.
Print this pageEmail this pageShare on FacebookShare on TwitterStumble this page
Substitutes: broccoflower, broccoli romanesco, broccoli

[edit] About Cauliflower

Cauliflower is a nutritious vegetable, belonging to the same family as broccoli, kale and cabbage. Cauliflower consists of a white curd-like head surrounded by large green leaves that are often removed and used to make soups and stocks or discarded.

Cauliflower which has a delicate, sweet nutty flavor, is low in calories and provides an excellent source of Vitamin C, and a good source of dietary fiber, omega 3 fatty acids, minerals such as manganese, potassium and phosphorus, and vitamins K, B1, B2, B3, B5 and B6.

Cauliflower is best eaten cooked, but should only be cooked lightly (blanched or sauteed) to retain crispness and prevent the odorous sulphur compounds from escaping.

Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!

Locavore iPhone App Purchase from the Apple AppStore