Cauliflower
From Wikipedia, the free encyclopedia
| Cauliflower |
|---|
|
| Species |
| Brassica oleracea |
| Cultivar group |
| Botrytis Group |
| Origin |
| unknown |
| Cultivar Group members |
| Many; see text. |
| Cauliflower, raw (edible parts) Nutritional value per 100 g | </tr>
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|---|---|---|---|---|---|---|
| Energy 20 kcal 100 kJ | ||||||
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| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database</td></tr></table> |
Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae. It is an annual plant that reproduces by seeds. Cauliflower resembles broccoli, to which it is closely related, except with very densely packed white flower buds. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is most commonly eaten cooked, but it may also be eaten raw or pickled.
Contents |
[edit] Horticultural Techniques
[edit] Cultivation
Of all the brassicas, cauliflowers have the largest number of growth requirements, and the ability to successfully grow cauliflower in a home garden is often thought to be the hallmark of well-managed soil and a good gardener.
Cauliflower is typically started indoors six to eight weeks prior to setting out in the garden. As with all brassicas, seeds germinate best with a soil temperature of 25±1 °C (77±2 °F). It is cold tolerant, but will not survive hard frosts.
The preferred garden soil for cauliflower is well drained, moist, has significant organic matter with a pH of 6 to 7.
The most common insect pests of cauliflower are cabbage worms. Aphids and flea beetles will also attack cauliflower. Control can be achieved by using biological controls like Bt (Bacillus thurengensis), predatory insects or chemical pesticides.
Diseases of cauliflower include black rot, club root and viral yellows. Crop rotation helps to prevent fungal and bacterial diseases. Viral diseases are primarily spread by insects.
The vegetable requires a cool, moist climate. If temperatures go too high, the plants will not produce flower heads. If too low a temperature is reached, the plants might button, creating small heads.
Cauliflower is typically ready for harvest two months after transplanting.
[edit] Commercial production
Most of the vegetables produced in the United States come from the state of California.
The seasonal average f.o.b. shipping-point price for cauliflower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.
[edit] Cultivated varieties
Traditional varieties: 'Snowball', 'Hybrid White', 'Super Snowball', 'Snow Crown', 'Mayflower', Candid Charm', 'Mormon', 'Agrahani', 'poushi', 'maghi', 'Snow White', 'Snow Grace'
Self-blanching varieties: 'Self Blanche', 'Early Tuscan', 'Late Tuscan'
Heirloom varieties: 'All the Year Round', 'Early Pearl', 'Early Snowball', 'Igloo', 'Viloetta Italia', 'Walcheren Winter'
Broccoli and cauliflower (which are both varieties of the species Brassica oleracea) have been recently crossed to create a vegetable called broccoflower, with very pale green heads densely packed like cauliflower; it is said to have the flavour of broccoli, but many report it as undistinguished.
In Bangladesh 'agrahani', 'poushi', 'maghi', 'kartiki' are different types of cauliflower named after the bangla month in which they are grown. The local name for cauliflower is "phulkopi". Cauliflower is grown there in the winter.
A green cauliflower, in the B. oleracea Botrytis group, called Romanesco has been commercially available in Europe since about 1990. Its head is a nice example of a fractal image in nature, repeating itself in self-similarity at varying scales. <ref>John Walker. Fractal Food: Self-Similarity on the Supermarket Shelf. Retrieved on August 28, 2006.</ref>
An orange cauliflower (B. oleracea L. var. botrytis) called Orange Bouquet is available in North America, sporting 25 times the level of Vitamin A than white varieties. This variety is a hybrid of a swamp-growing mutant found in Canada and a standard white cauliflower. Another orange cultivar goes by the name 'Cheddar'.
Purple cauliflower also exist, originating in Southern Italy. The purple colour is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine.
[edit] Cooking Suggestions
Cauliflower can be boiled, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. These should be broken into similar-sized pieces so the florets are cooked evenly. After eight minutes of steaming or five minutes of boiling the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce (Cauliflower cheese). The leaves are also edible, but are most often discarded.<ref>Stephens, M. J., ‘’ Secondary Edible Parts of Vegetables’’, Vegetarian, vol 5, 1998, retrieved November 6, 2006.</ref>
[edit] External links
- Cauliflower for the home gardener
- Fractal dimensions of a green broccoli and a white cauliflower (Kim) (PDF)
- Cholesterol in Plants
[edit] References
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