Packed with essential nutrients, cauliflower (cabbage flower) is one of familiar vegetables. Its compact flower heads hold numerous health benefiting phtyo-nutrients such as vitamins, indole-3-carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers.
Cauliflower
Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Resembling a classic tree in shape the clusters sprout from stems which are attached to a singular central white trunk. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Green cauliflower displays several of the same physical attributes as its white counterpart. The plant is made up of tightly packed clusters of lime green florets, known as the "curd", that form from a single stalk, which produces green leaves that hug the base of the curd. In contrast, broccoli is made of sprouted clusters rather than curd clusters. The entire plant (floret, stalk and leaves) is edible. Green cauliflower's flavor is sweet, mild and nutty.
Orange cauliflower demonstrates the same characteristics as White cauliflower in terms of texture and flavor. The plant is made up of tightly packed clusters of florets, known as the "curd”. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
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