Cauliflower
| Cauliflower | |
|---|---|
 Cauliflower, cultivar unknown | |
| Species | Brassica oleracea |
| Cultivar group | Botrytis Group |
| Origin | Northeast Mediterranean, South Asia |
| Cultivar group members | Many; see text. |
Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. Only the "head" is typically eaten; the edible white flesh is sometimes called "curd".
An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion.
The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total.
Description
[edit]There are four major groups of cauliflower.[1]
- Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.
- Northern European annuals: These are used in Europe and North America for summer and fall harvests. They were developed in Germany in the 18th century and include the old cultivars Erfurt and Snowball.
- Northwest biennial: Used in Europe for winter and early spring harvest, developed in France in the 19th century and includes the old cultivars Angers and Roscoff.
- Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type[2] and includes old varieties Early Benaras and Early Patna.
Domestication
[edit]Cauliflowers are an "arrested inflorescence" subspecies of B. oleracea that arose around 2,500 years ago.[3] Genomic analysis finds initially evolved from broccoli with three MADS-box genes, playing roles in its curd formation. Nine loci and candidate genes are linked with morphological and biological characters.[3]
Varieties
[edit]There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.[4]
Colors
[edit]- White cauliflower is the most common color of cauliflower, having a contrasting white head (also called "curd", having a similar appearance to cheese curd),[5] surrounded by green leaves.[5]
- Orange cauliflower contains beta-carotene as the orange pigment, a provitamin A compound. This orange trait originated from a natural mutant found in a cauliflower field in Canada.[6] Cultivars include 'Cheddar' and 'Orange Bouquet'.
- Green cauliflower in the B. oleracea Botrytis Group is sometimes called broccoflower. It is available in the normal curd (head) shape and with a fractal spiral curd called Romanesco broccoli. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-headed varieties include 'Alverda, 'Green Goddess', and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.
- The purple color is caused by the presence of anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine.[7] Varieties include 'Graffiti' and 'Purple Cape'.
-
White and green cauliflower -
Green Romanesco cauliflower -
Orange cauliflower -
Purple cauliflower
Phytochemicals
[edit]Cauliflower contains several non-nutrient phytochemicals common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanates and glucosinolates.[8] Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.[9]
Etymology
[edit]The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower".[10] The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower).[11]
Nutrition
[edit]| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 25 kcal (100 kJ) | ||||||||||||||||||||||||||||||||||||||||||||||
5 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.9 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||||
1.9 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||
| Water | 92 g | ||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[12] except for potassium, which is estimated based on expert recommendation from the National Academies.[13] | |||||||||||||||||||||||||||||||||||||||||||||||
Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw cauliflower provides 25 calories of food energy, and has a high content (20% or more of the Daily Value, DV) of vitamin C (54% DV) and moderate levels of several B vitamins, vitamin K, and potassium (10–14% DV; table). Contents of other micronutrients are low (below 10% DV).
Cultivation
[edit]History
[edit]Cauliflower is the result of selective breeding and likely arose in the Mediterranean region, possibly from broccoli.[14]
Pliny the Elder included cyma among cultivated plants he described in Natural History: "Ex omnibus brassicae generibus suavissima est cyma"[15] ("Of all the varieties of cabbage the most pleasant-tasted is cyma").[16] Pliny's description likely refers to the flowering heads of an earlier cultivated variety of Brassica oleracea.[17]
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.[18][19] 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.[20]
It is thought to have been introduced into Italy from Cyprus or the east coast of the Mediterranean around 1490 and then spread to other European countries in the following centuries.[14]
François Pierre La Varenne employed chouxfleurs in Le cuisinier françois.[21] They were introduced to France from Genoa in the 16th century and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[22] but they did not commonly appear on grand tables until the time of Louis XIV.[23] It was introduced to India in 1822 by the British.[24]
Horticulture
[edit]Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.[25]
Climate
[edit]Because the 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.[5] The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting.[25] In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost.[5]
Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.[5]
Seeding and transplanting
[edit]Transplantable cauliflowers can be produced in containers such as flats, hotbeds, or fields. 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).[5] Ideal growing temperatures are about 18 °C (65 °F) when seedlings are 25 to 35 days old.[5] Applications of fertilizer to developing seedlings begin when leaves appear, usually with a starter solution weekly.
Transplanting to the field normally begins in late spring and may continue until mid-summer. Row spacing is about 38–46 cm (15–18 in). 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.[5]
Disorders, pests, and diseases
[edit]The most important disorders affecting cauliflower quality are a hollow stem, stunted head growth or buttoning, ricing, browning, and leaf-tip burn.[5] Among major pests affecting cauliflower are aphids, root maggots, cutworms, moths, and flea beetles.[25] The plant is susceptible to black rot, black leg, club root, black leaf spot, and downy mildew.[5]
Harvesting
[edit]When cauliflower is mature, heads appear clear white, compact, and 15–20 cm (6–8 in) in diameter, and should be cooled shortly after harvest.[5] Forced air cooling to remove heat from the field during hot weather may be needed for optimal preservation. Short-term storage is possible using cool, high-humidity storage conditions.[5]
Pollination
[edit]Many species of blowflies, including Calliphora vomitoria, are known pollinators of cauliflower.[26]
 China |
9.7 |
 India |
9.5 |
 United States |
1.1 |
 Mexico |
0.8 |
 Spain |
0.6 |
| World | 26.5 |
| Source: FAOSTAT of the United Nations[27] | |
Production
[edit]In 2023, world production of cauliflower (combined for production reports with broccoli) was 26.5 million tonnes, led by China and India which had 72% of the total (table). Secondary producers were the United States, Spain, and Mexico.
Culinary
[edit]Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.[28]
Cauliflower can be used as a low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased by 63%, and cauliflower-based product sales increased by 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets and cooking the result in oil.[29][30] Cauliflower pizza crust is made from cauliflower flour.[31] Mashed cauliflower is a low-carbohydrate alternative to mashed potatoes.[32]
In culture
[edit]Cauliflower has been noticed by mathematicians for its distinct fractal dimension,[33][34] calculated to be roughly 2.8.[35][36] One of the fractal properties of cauliflower is that every branch, or "module", is similar to the entire cauliflower. 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.[37]
The fancied resemblance of the shape of a boxer's ear to a cauliflower gave rise to the term "cauliflower ear".
References
[edit]- ^ Crisp, P. (1982). "The use of an evolutionary scheme for cauliflowers in screening of genetic resources". Euphytica. 31 (3): 725. doi:10.1007/BF00039211. S2CID 37686274.
- ^ Swarup, V., Chatterjee, S.S. (1972). "Origin and genetic improvement of Indian cauliflower". Economic Botany. 26 (4): 381–393. Bibcode:1972EcBot..26..381S. doi:10.1007/BF02860710. S2CID 37487958.
- ^ a b Chen R, Chen K, Yao X, et al. (2024). "Genomic analyses reveal the stepwise domestication and genetic mechanism of curd biogenesis in cauliflower". Nature Genetics. 56 (6): 1235–1244. doi:10.1038/s41588-024-01744-4. ISSN 1061-4036. PMC 11176064. PMID 38714866.
- ^ Farnham, M. (2007). "Vegetable Cultivar Descriptions for North America:Cauliflower". Retrieved 19 September 2007.
- ^ a b c d e f g h i j k l Vincent A. Fritz, Carl J. Rosen, Michelle A. Grabowski, et al. (2017). "Growing broccoli, cabbage and cauliflower in Minnesota". University of Minnesota Extension, Garden – Growing Vegetables. Archived from the original on 27 February 2017. Retrieved 26 February 2017.
- ^ Dickson, M.H., Lee C.Y., Blamble A.E. (1988). "Orange-curd high carotene cauliflower inbreds, NY 156, NY 163, and NY 165". HortScience. 23 (4): 778–779. doi:10.21273/HORTSCI.23.4.778. S2CID 88716744.
- ^ Chiu, L., Prior, R.L., Wu, X., et al. (16 July 2005). "Toward Identification of the Candidate Gene Controlling Anthocyanin Accumulation in Purple Cauliflower (Brassica oleracea L. var. botrytis)". American Society of Plant Biologists Annual Meeting. p. 628.
- ^ Ishida M, Hara M, Fukino N, et al. (2014). "Glucosinolate metabolism, functionality, and breeding for the improvement of Brassicaceae vegetables". Breeding Science. 64 (1): 48–59. doi:10.1270/jsbbs.64.48. PMC 4031110. PMID 24987290.
- ^ Nugrahedi PY, Verkerk R, Widianarko B, et al. (2015). "A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review". Critical Reviews in Food Science and Nutrition. 55 (6): 823–838. doi:10.1080/10408398.2012.688076. ISSN 1040-8398. PMID 24915330. S2CID 25728864.
- ^ "Cauliflower". WordReference.com Dictionary of English. Retrieved 4 June 2018.
- ^ "Cauliflower: definition". Reference.com. 2006. Retrieved 22 November 2008.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings VA, Harrison M, Oria M, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
- ^ a b Branca F (2008). "Cauliflower and Broccoli". In Prohens J, Nuez F (eds.). Vegetables I. Handbook of Plant Breeding. Vol. 1. New York: Springer. pp. 151–186. doi:10.1007/978-0-387-30443-4_5. ISBN 978-0-387-30443-4.
- ^ Pliny (the Elder) (1841). Weise C (ed.). Historiae Naturalis Libri XX (in Latin). p. 249.
- ^ Rackham H, ed. (1949). "XXXV". Pliny's Natural History. Archived from the original on 1 January 2017. Retrieved 1 July 2015.
- ^ Crozier AA (1891). The Cauliflower. Ann Arbor, Michigan: Register Publishing Co. p. 12.
- ^ "Cabbage Flowers for Food". Aggie Horticulture. Texas AgriLife Extension Service, Texas A&M System. Retrieved 12 October 2014.
- ^ Fenwick GR, Heaney, Robert K., Mullin, W. John, et al. (1982). "Glucosinolates and their breakdown products in food and food plants". CRC Critical Reviews in Food Science and Nutrition. 18 (2): 123–201. doi:10.1080/10408398209527361. PMID 6337782.
- ^ Jon Gregerson, Good Earth (Portland: Graphic Arts Center Publishing Company, 1990) p.41
- ^ Wheaton, Barbara Ketcham (1996) Savoring the Past: the French kitchen and table from 1300 to 1789, Touchstone, p. 118, ISBN 0-684-81857-4.
- ^ Wheaton, Barbara Ketcham (1996) Savoring the Past: the French kitchen and table from 1300 to 1789, Touchstone, p. 66, ISBN 0-684-81857-4.
- ^ Toussaint-Samat, Maguelonne (2009) A History of Food, 2nd ed., John Wiley & Sons, pp. 625f, ISBN 1-4443-0514-X.
- ^ Vegetable Crops. New India Publishing. 1 January 2007. p. 209. ISBN 978-81-89422-41-7.
- ^ a b c "Cabbage, Broccoli, Cauliflower, and Other Brassica Crops". Massachusetts: Center for Agriculture, Food and the Environment, College of Natural Sciences, University of Massachusetts at Amherst. 14 January 2013. Retrieved 26 February 2017.
- ^ Wolf JM, Zouwen PS (2010). "Colonization of Cauliflower Blossom (Brassica oleracea) by Xanthomonas campestris pv. campestris, via Flies (Calliphora vomitoria), Can Result in Seed Infestation". Journal of Phytopathology. 158 (11–12): 726–732. doi:10.1111/j.1439-0434.2010.01690.x. ISSN 1439-0434.
- ^ "Cauliflower (data combined with broccoli) production in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2025. Retrieved 22 April 2025.
- ^ Grout BW (1988). "Cauliflower (Brassica oleracea var. botrytis L.)". In Bajaj YP (ed.). Crops II. Biotechnology in Agriculture and Forestry. Vol. 6. Springer. pp. 211–225. doi:10.1007/978-3-642-73520-2_10. ISBN 978-3-642-73520-2.
- ^ Gajanan M (14 July 2017). "Why Cauliflower Is the New 'It' Vegetable". Time. Retrieved 12 December 2019.
- ^ Koman T (15 July 2019). "Why Is Cauliflower Still Literally Everywhere?". Delish. Retrieved 12 December 2019.
- ^ O'Connor A (8 June 2018). "The Ascension of Cauliflower". The New York Times. Retrieved 12 December 2019.
- ^ Brzostowski C (19 March 2021). "As Cauliflower's Popularity Holds, Breadcrumb Alternative Cauli Crunch Enters The Scene". Forbes. Retrieved 26 March 2021.
- ^ Walker, John. (2005-03-22) Fractal Food. Fourmilab.ch. Retrieved on 2013-09-03.
- ^ Description of the Julia sets of the cabbage fractal. Iwriteiam.nl. Retrieved on 2013-09-03.
- ^ Kim, Sang-Hoon (2004). "Fractal Structure of a White Cauliflower" (PDF). Journal of the Korean Physical Society. 46 (2): 474–477. arXiv:cond-mat/0409763. Bibcode:2004cond.mat..9763K.
- ^ Kim SH (2004). "Fractal dimensions of green broccoli and a white cauliflower". arXiv:cond-mat/0411597.
- ^ Damrosch B (1 April 2010). "Romanesco cauliflower is a striking example of fractals". The Washington Post. Retrieved 13 November 2024.
Further reading
[edit]- S. R. Sharma, Praveen K. Singh, Veronique Chable, et al. (2004). "A Review of Hybrid Cauliflower Development". Journal of New Seeds. 6 (2–3): 151. doi:10.1300/J153v06n02_08. S2CID 85136416.
External links
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