Fabulous Cauliflower
Cauliflower comes from the Brassica family and typically only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are generally discarded. Its name is from Latin caulis and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. There are lots of varieties including the famous purple version.
Grow cauliflower
Cauliflowers like plenty of moisture – never allow them to become short of water. They also like a rich and deep soil in which to grow. Generally plant the seedlings around 24 inches (60cm) apart in rows 30 inches (75cm) apart. Remove any weeds around them by using a hoe or you can hand weed around the plants.
Nutrition
Cauliflower is nutritious and may be eaten cooked, raw or pickled. It’s low in fat and high in fibre, water and vitamin C. Experts believe the chemicals in cauliflower are beneficial to human health including an anti-cancer compound which is released when chopped or chewed.
Origins
According to some sources, the cauliflower is believed to have come from the Levant (Cyprus) thanks to Genoese sailors in the 18th Century. Although other historians believe it appeared in American writings in the 1800s, but was available in Europe centuries beforehand. Louis XIV was very fond of cauliflower and enjoyed it with a butter and nutmeg sauce.
