Cauliflower

Also Known As : Phool gobi (Hindi), koli flower (Gujarati) , Phulkobi (Maratgi), Kovippu (Tamil)

Technical Name : Brassica oleracea var. botrytis

Descriptions
details

Vegetarian

Taste Profile

It has a mild, nutty and sweet flavor

Usage Tips

It can be used in various healthy recipes like cauliflower rice, Cauliflower pizza crust, Cauliflower hummus and Cauliflower mac and cheese.
Cauliflower can also be cooked in a variety of ways, such as steaming, roasting or sautéing.
Cauliflower’s relatively mild flavor pairs well with strong spices such as cardamom, cumin, curry, saffron, garlic, onion, ginger, sea salt and pepper.
This vegetable can be stored in the refrigerator for 5 days by retaining its freshness and flavors.

Common names and forms

Cauliflower florets
Diced cauliflower

Description

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.

Health benefits

Cauliflower contains antioxidants like indole-3-carbinol which prevents cellular mutations and reduces oxidative stress from free radicals. It also contains compounds called sulforaphane which inhibits the progression of cancer cells. ⁽¹⁾
Choline is an important “vitamin-like factor” found in cauliflower that helps in maintaining the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat, and reduces chronic inflammation. ⁽¹⁾
It can also serve as a low-calorie substitute for high-calorie foods, such as rice and flour. Due to high water and fiber content, it slows digestion and promotes feelings of fullness. Thereby, automatically reducing the appetite.⁽²⁾
Researches suggest that sulforaphane may also help to reduce high blood pressure and keep the arteries healthy. This helps in preventing heart diseases.⁽²⁾
Vitamin C present in cauliflower helps to absorb iron in the blood which increases the production of hemoglobin in the body. It also plays an important role in the production of collagen that protects the joints and bones from inflammatory damage.⁽³⁾
Cauliflower contains active compounds like indole-3-carbinol and sulforaphane which help in activating and regulating the function of detoxifying enzymes. ⁽³⁾

Selection Guide

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.

Note

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⁾

Resource & Links

(1) https://www.medicalnewstoday.com/articles/282844#benefits

(2) https://www.healthline.com/nutrition/benefits-of-cauliflower#section4

(3) https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cauliflower.html

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