Cauliflower is indeed, a flower. It grows from a plant that, in its early stages, resembles broccoli, its closest relative. Like broccoli, cauliflower is a cruciferous vegetable; members of this family have been associated with reducing the risk of cancer. However, while broccoli opens outward to sprout bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. As it grows on a single stalk, the head (known as the "curd") is surrounded by heavily ribbed green leaves that protect it from sunlight, so that the flower buds never develop chlorophyll.
Cauliflowers are members of the cabage family which have been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although cabbage is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. Since cabbage grows well in cool climates, yields large harvests, and stores well during winter, it soon became a major crop in Europe.
Early cabbage was not the full-bodied head we take for granted today, but rather a more loose-leaf variety. The head variety was developed during the Middle Ages by northern European farmers.
Serving size: 100 grams
Protein: 2.1 gram
Fat: 0.2 grams
Carbohydrate: 4.6 grams
Dietary Fiber : 1.2 grams
Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon.
Try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan.