Cauliflower is a cruciferous vegetable that belongs to the Brassicaceae family. It is made up of tightly bound clusters of white-colored florets that form a dense head that resembles the shape of a classic tree. The entire vegetable along with its leaves, trunk, stems, and florets are all edible. Cauliflower is known to be originated in Asia Minor from wild cabbage that has an appearance similar to kale and collard greens. In India, it is grown widely in the states of UP, Karnataka, West Bengal, Punjab, and Bihar. Apart from white, it also comes in several other colors like Green cauliflower which is also referred to as broccoflower, Purple cauliflower which attains its characteristic colour due to presence of Anthocyanins and Orange cauliflower that is highly nutritious and contains ample amount of vitamin A.
Choose cauliflower in which the heads are firm and tightly closed. Reject any heads that show signs of softness as it indicates the start of spoilage. Dark-colored patches on the face of cauliflower may indicate the presence of a disease known as downy mildew.
Cauliflower contains fiber and complex carbohydrates that do not get broken down entirely in the digestive tract which can result in bloating and the release of odorous gases. Cauliflower contains purines, excessive intake of purine-rich foods can lead to a build-up of uric acid in the body. (3)
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”