Cauliflower

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Cauliflower

Cauliflower (/ˈkɒlɪflaʊər/), from the Latin words caulis (cabbage) and flōs (flower), is a cruciferous vegetable that belongs to the Brassica oleracea species, which also includes cabbage, broccoli, kale, and Brussels sprouts.

Etymology

The term "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower).

Description

Cauliflower is a biennial plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflowers are high in vitamin C, dietary fiber, and certain B vitamins.

Varieties

There are four major groups of cauliflower: Italian, which includes white, Romanesco, various brown, green, purple, and yellow cultivars; Northwest European biennial, which includes white and Romanesco cultivars; Northern European annuals, which include white, and Asian, which include green cauliflower.

Culinary use

Cauliflower heads can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooked, the texture becomes soft and it carries a sweet, slightly nutty flavor. It is a popular choice in vegan and vegetarian cuisine, often used as a meat substitute.

Health benefits

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. It also contains several phytochemicals, including sulforaphane and indole-3-carbinol, which have been suggested to be beneficial to human health.

See also

External links

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