15 Amazing Facts About Cauliflowers

Pinterest LinkedIn Tumblr

Cauliflower belongs to a group of cruciferous vegetables, also known as the cabbage family. It is closely related to broccoli, Brussels sprouts, collard greens and cabbage. The birthplace of cauliflower is Asia Minor. Its cultivation began 600 years BC. in Turkey. Cauliflower gained popularity in Europe in the 16th century, and its cultivation in America began in the early 20th century. Cauliflower requires slightly acidic clay soil that is rich in minerals.

  1. Cauliflower can grow from 20 to 77 cm in both height and width.
  2. The leaves are large and rough, green in color. They grow in a rosette shape, surrounding a stem, in the center of which is a large white head of cabbage.
  3. Ahead of cabbage in cross-section looks like a miniature tree. Usually, its width is 15.2 cm, and its weight is 900-1400 g in large varieties. Ahead of cabbage consists of a central stem that forks and contains undeveloped flower buds.
  4. Leaves support the development of a white head of cabbage. Without them, a bunch of inedible yellow flowers would appear.
  5. The color of the head of cabbage depends on the variety. The most common type of cauliflower is white but green, purple, orange, brown, and yellow cauliflowers can also be found.
  6. The green variety is known as broccoli because it is similar to broccoli.
  7. Cauliflower belongs to the group of cruciferous vegetables. They are so named because they have flowers that consist of four petals growing in the shape of a Greek cross.
  8. Cauliflower is propagated by seed.
  9. Depending on the variety, it takes 50-265 days from planting seeds to harvesting. Cauliflower is harvested when it reaches the expected size and texture.
  10. Cauliflower is an excellent source of dietary fiber, vitamins C, K, and B vitamins, as well as minerals such as manganese, potassium, and magnesium. The plant is low in calories and can be used as a substitute for rice and potatoes.
  11. Cauliflower can be eaten raw, cooked, or pickled.
  12. Long-term cooking destroys most vitamins, and this is due to the unpleasant sulfur-like smell of cabbage. Cooking for 30 minutes or more reduces benefits by 75%.
  13. Medical research has shown that substances isolated from cauliflower can prevent the development of certain types of cancer.
  14. China is the largest producer of cauliflower in the world.
  15. Cauliflower is an annual plant, which means that it completes its life cycle in one year.

Write A Comment