[2], Because weather is a limiting factor for producing cauliflower, the plant grows best in moderate daytime temperatures 21–29 °C (70–85 °F), with plentiful sun, and moist soil conditions high in organic matter and sandy soils. [1] The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting. Digestion or GI issues. It's an offshoot of a type of wild cabbage that's also the ancestor of kale, Brussels sprouts, and kohlrabi. A 100 gram reference amount of raw cauliflower provides 25 calories, and has a high content (20% or more of the Daily Value, DV) of vitamin C (58% DV) and moderate levels of several B vitamins and vitamin K (13–15% DV; table). Grate it. [13] The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower). Between 2012 and 2016, cauliflower production in the United States increased 63%, and cauliflower-based product sales increased 71% between 2017 and 2018. The cauliflower head is composed of a white inflorescence meristem. Another quality, also present in other plant species, is that the angle between "modules," as they become more distant from the center, is 360 degrees divided by the golden ratio. Cauliflower originally came from the Mediterranean region and arrived in Europe around the end of the 15th century. Short-term storage is possible using cool, high-humidity storage conditions. You also can mash cauliflower into pizza dough for a lighter crust. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). Brassica oleracea also includes brocc… The leaves are also edible but are often discarded. People with certain conditions may want to talk to their doctor before eating cauliflower. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. In soil that is loose, well-drained and fertile, field seedlings are shallow-planted 1 cm (1⁄2 in) and thinned by ample space – about 12 plants per 30 cm (1 ft). Cauliflower is versatile and can be prepared in a number of ways: Steam it. Roast in the oven until it’s golden. The simplest way is to steam it. [6][7] This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewort, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the 16th century. Rapid vegetative growth after transplanting may benefit from such procedures as avoiding spring frosts, using starter solutions high in phosphorus, irrigating weekly, and applying fertilizer. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese. [5] In the Middle Ages early forms of cauliflower were associated with the island of Cyprus, with the 12th- and 13th-century Arab botanists Ibn al-'Awwam and Ibn al-Baitar claiming its origin to be Cyprus. © 2005 - 2019 WebMD LLC. All rights reserved. But for this to happen, you’d need to eat a much larger amount of cauliflower than most people would ever eat in one sitting. Puree it. https://www.delish.com/cooking/recipe-ideas/g2861/cauliflower-recipes Roast it. Cauliflower rice is made by pulsing cauliflower florets followed by cooking the result in oil. Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. [14], Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality. [4] Pliny's descriptions likely refer to the flowering heads of an earlier cultivated variety of Brassica oleracea, but comes close to describing modern cauliflower.