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| photo credit: Chatelaine |
That Cauliflower...
- Are not really flowers at all, or even a group of flower buds. It’s a bunch of tiny stems!
Is white because its thick leaves surround it while growing, shielding it from the sun. Due to this, the production of chlorophyll — the chemical reaction that makes plants green — never occurs.
Is part of the Brassica genus or cabbage family, which means it’s related to cabbage, brussels sprouts, broccoli and kale!
Is a great source of dietary fibre and also a good provider of folate (one of the B vitamins)
Is packed with Vitamin C. Forget about oranges; reach for cauliflower when flu hits. It is loaded with vitamins; 1 cup contains about 75% of recommended daily intake of vitamin C. Try adding a nutritional punch to lunch by making Chinese fried 'rice' with cauliflower.
- Comes in four colours; while white cauliflower is most the
commonly found in markets and stores, and when in-season, you may find conspicuous
coloured varieties on shelves. Keep your eyes peeled for green, orange, yellow,
and even purple cauliflower. These varieties hold the same firmness, crumbly
florets, and texture as its white counterpart, with subtle differences in taste
and nutritional contents for instance, orange cauliflower has more
beta-carotene, slightly sweeter and creamy than the white one, while purple
cauliflower, also slightly sweeter with nutty nuances, high in anthocyanin (a
healthy antioxidant commonly found in purple vegetables).
photo credit: the kitchen
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