Cauliflower: varieties, properties, nutritional values ​​and how to cook it!

Cauliflower online - Justfruit Cauliflower is not particularly afraid of the cold and this is why it is in season over a rather broad period. Usually grown in Autumn it can also be grown in Spring . Cauliflower is distinguished by the rounded appearance and the colors of its flower which is usually white but some varieties are yellow, green, purple and orange.

Too high temperatures can cause difficulty for the plant, its optimal temperature is 10/15 degrees . It is advisable to grow it in soil rich in organic substance , nutritional elements and humid as it fears drought especially when the plant is still small.

Cauliflowers can be planted from April to September, but avoid the hottest months such as July and August.

It is excellent eaten cooked, but also sweet and sour or in oil . You can also eat the leaves , especially the smaller ones which are more tender!


There are different varieties of cauliflower , characterized by different colors and nutritional profiles: green (with a high quantity of chlorophyll), purple (source of antoncyanins and carotenoids), orange-yellow (rich in beta-carotene), in addition to the classic white . In general, cauliflower is characterized by a high content of vitamin C, phosphorus, potassium and copper . The fiber intake is modest,
but the presence of fructans and polyols make it highly fermentable at the intestinal level: therefore, it may not be recommended for those suffering from colon problems
irritability or meteorism, especially if consumed boiled. Like all Cruciferous vegetables, cauliflower contains: sulforaphane - powerful antioxidant with anti-inflammatory properties, diindolylmethane - molecule with putative activity of supporting the hepatic metabolism of estrogens, indole-3-carbinol - useful for
liver detoxification, folates - fundamental in numerous processes including the formation of red blood cells, DNA synthesis, system development
nervous system in the fetus.

How to Cook It

Cauliflower is extremely versatile from a culinary point of view.

It can be eaten raw (as couscous or fake rice or as a carpaccio), steamed, grilled, sautéed, baked whole or au gratin in pieces. Also excellent in creams, minestrone soups, pasta sauces, meatballs or as a puree .

The flower of cauliflower is consumed, but their healthiest part is the leaves . The bad smell that emanates during cooking is caused by sulfur compounds, grandmother recommends adding a slice of bread soaked in citrus juice or white vinegar to the cooking.


Leave a comment

Please note, comments need to be approved before they are published.