The cauliflower is a cruciferous vegetable which is very rich in nutrients that are important for our health. It has a compact crown of an average of 15 cm in diameter and is composed of underdeveloped floral "buds". The flowers are associated with a central stem, which when divided and separated into buds, appears to be a tiny tree, which is a fact that pleases many children.
Around the cauliflower, there are thick leaves that protect it from sunlight, preventing the development of chlorophyll. Although this process contributes to the white coloration of most varieties, the cauliflower can also be found in green and purple. In these varieties, the leaves and florets are smaller and the leaves are tender and edible.
The raw cauliflower has a spongy, yet firm texture, and a slight sulfurous and bitter taste.
Cauliflower crowns can be roasted, cooked, fried, steamed or consumed raw. Since the cauliflower is small in size, it is easily added whole to a dish. It is also often used for the decoration of dishes.
Health Benefits
Excellent source of vitamin C and minerals, such as manganese, copper, iron, calcium and potassium;
Its consumption helps prevent various types of cancer.
Origin: Portugal
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