Romanesco broccoli, not a cauliflower — but it does look good here). Photo by PattyCooks.
History:
Cauliflower was brought to England by Flemish weavers in the mid-1600s and later became the rage of the French court, during Louis XV’s time. In modern times cauliflower farmers have used natural selection (not GMO) to breed alternative colored veggies. It took decades, but now we have a bright orange and purple varieties in stores. (Recently there was a cross between cauliflower and broccoli called a broccofower but I cannot speak about it since I have never tasted it.) They all taste the same to me, but they can vary in nutritional counts and the color variation is great on a dish.
There is a green cauliflower called “broccoflower” trademarked and marketed by Tanimura & Antle. I have not tried it so cannot speak about its flavor. I believe that the Romanesco broccoli (pictured above) is related to this version as an offshoot.
Nutrition
Dr. McElvena: Purple cauliflower has anthocyanins in it, powerful antioxidants that can help prevent cancer, among other diseases. The orange cauliflower is bursting with antioxidants of a different variety, mainly carotenes. The green variety is likely higher in the anti-inflammatory compound retinol than the white variety[.]
SF Gate reports: The purple color is due to the presence of a subtype of flavonoid compounds called anthocyanins, which may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk. Additionally, purple cauliflower contains a compound called glucoraphanin, which is also found in common green broccoli. In your body, glucoraphanin can be converted to compounds with anticancer properties.
Freshness
Look for tight white or purple heads, color uniformity, without brown or yellow spots. The green leaves at the stem should still be firmly attached to the head, not limp or withered.
If you see tan to brown spots on any cauliflower, know that this is the oxidation process. Depending upon the size, this is considered “harmless” so just cut them off and you can use the veggie. (1) Only when the darker curds are making the florets mushy should you not buy. If there are a lot of these spots do not eat raw as a precaution, I would cut them out and cook the food.
Prep
- Wash the whole head.
- Pull off the green leaves and keep to eat.
- Cut whole head in half. Then cut halves in half so you have the whole head quartered.
- Set one quarter at a slight angle and cut florets from the core. Save the core for use in other recipes.
- Using your hands, break the florets apart into a bowl.
Best Cooked
- Cauliflower can be braised, roasted, steamed, microwaved, slow cooked and eaten raw.
- I use it as a base for a stew or soup by cooking it in broth until it almost disintegrates into the water or broth.
- I also like it roasted with some olive oil, salt, pepper, and turmeric.
- Recently I have also been crumbling it in the blender to make cauliflower rice.
Note: Cooking white cauliflower in aluminum will cause it to turn yellow, while cooking it in cast iron results in a brown or blue-green color.
Use not Dispose
Kitchen Scraps: Any parts removed due to fungus are put into compost or trash. But often what people use are only the florets and they leave the denser core and leaves behind. Both are edible. I add them to my stocks, I will chop them up and add to soups, and grating the core can work well salads or coleslaw. The core is peeled, just like I peel broccoli cores, and then it is edible.
Risks
WebMD: We currently have no information for CAULIFLOWER Interactions and no indications of negative side effects.
Storage
Put the whole unwashed head, still in its original plastic bag, in the veggie drawer of your fridge. If done properly this can last ~1-2 week in the fridge. Cooked cauliflower will last ~1 week. Cauliflower can be frozen.
Variations
The white is the original flavor. Comparatively, the orange flavor is mild and slightly sweet, and creamy while the purple cauliflower is mild, a little sweet with nutty nuances.