Cauliflower
Healthy, delicious and versatile
Intro
Raw, cooked, roasted or steamed – cauliflower is a versatile vegetable that can be used in a variety of dishes. In Germany, it makes the Top 10 list of the most popular types of vegetable. Cauliflower has established itself as a real staple and crowd pleaser. Furthermore, cauliflower contains lots of minerals, B-Vitamins, Vitamin C and secondary plant substances.
What is cauliflower?
Cauliflower is a cruciferous plant (Cruciferae, Brassicaceae). And, as the name suggests, is a flowering vegetable. The so called cauliflower buds are nothing more than densely packed, non flowered petals.
In most supermarkets, you can find the classic white cauliflower. However, it can also be found in green, purple and orange – and that completely naturally. The different colours depend on the different pigmentation concentrations (Chlorophyll, Anthocyane und Carotin) in the respective varieties.
Where does cauliflower come from?
It was originally found in Asia, but has also been cultivated in Europe since the 4th century.
Which varieties are there?
In addition to the white cauliflower, there are also green, orange and purple varieties. Romanesco is also a representative of the cauliflower family.
When is cauliflower in season?
May- October
Our tips for how you can prepare cauliflower:
Fried, roasted or as oven veggies. A great low-carb rice alternative and suitable for gratins, soups and raw salads.
Cauliflower Nutrition Facts per 100g:
| Typical Values | 100g |
|---|---|
| Calories | 25 |
| Fat | 0.3g |
| Carbohydrates | 5g |
| Fibre | 2g |
| Sugar | 1.9g |
| Protein | 0.3g |
Nutrients found in cauliflower:
Vitamins: Beta-Carotene, B-Vitamins, Vitamin C, Vitamin E, folic acid
Minerals: Sodium, Potassium, Calcium, Phosphate, Iron, Zinc