In the past few years, broccoli’s boring cousin cauliflower has had somewhat of a renaissance in american cuisine. From imitation rice to pizza crust, cauliflower has become a favorite replacement for gluten-free or low-carb eaters, and it touts numerous health benefits. Cauliflower season runs through early August in CO, so now is the time to grab a farm fresh head and try one of those experimental new recipes for yourself!
- It can grow from 8 to 30 inches both in height and width!
- Cauliflower comes in a rainbow of colors; purple, green orange, brown, and yellow – a perfect veggie for pride month!
- French farmers have a history of using cauliflower blockades as a tool of political protest.
- It’s originally from Asia, and today China produces the most cauliflower in the world.
- Cauliflower has been listed as a “Powerhouse Vegetable” by the CDC for its high nutrient density.
- In the cruciferous family, cauliflower is closely related to broccoli, Brussels sprouts, and cabbage. The (sometimes unpleasant) smell this group of veggies gives off while cooking comes from the sulfurous compounds they contain.
- Cauliflower has anti-inflammatory properties, helps protect the lining of your stomach, can aid in digestion, and more.
- The name comes from the Latin “caulis,” meaning stalk, and “floris,” meaning flower.
This comprehensive Guide to Cooking Cauliflower will give you all the tips and tricks to get started.
A more classic approach is a simple & delicious Cauliflower Gratin.