Cauliflower
Cauliflowers are large vegetables that belongs to the cabbage family. The actual cauliflower is white and grows surrounded by big rich green leaves (sometimes purple leaves). Cauliflower is a member of the cruciferous family of vegetables.

The History of Cauliflower
Cauliflower is believed to have originated from China centuries ago. It was then introduced to the Middle East and made its way to Europe during the 12th century when it was introduced by the Moors. When cauliflower was first grown, it was much smaller than the cauliflowers that we commonly recognize today. It shared similarities with dwarf and baby cauliflower. Purple cauliflower was commonly grown in Italy and Sardinia and is becoming increasingly popular in other countries during more recent times.

Varieties of Cauliflower
Broccoflower: this particular variety is a cross between cauliflower and broccoli. It looks like normal cauliflower but is pale green in color as opposed to creamy white. Broccoflower is cooked in exactly the same way as cauliflower but its taste is slightly different as it typically has a milder flavor.

Romanescoes: Another similar variety, which is also a cross between broccoli and cauliflower, is Romanesco. This particular type of vegetable can be green or white in color, and is typically smaller than regular types of cauliflowers. The taste, however, is very similar.

Picking and Storing Cauliflower
The cauliflower itself should be a creamy white color and blemish free with no signs of black or yellowing. It should be firm to the touch and encircled by rich green healthy and vibrant leaves. Cauliflower should be cooked and eaten as soon as possible after it has been bought, as this is when it will contain the highest nutritional value. Cauliflower should be stored for no longer than 1 or 2 days, in a cool place. Any longer than this, and it will begin to lose its quality, freshness and nutritional value.

Cooking Cauliflower
The nutritional value of cauliflower is outstanding. It is important to remember that one of the nutritional facts about cauliflower is that it loses essential vitamins through the cooking process so always take care not to over-cook this vegetable. Cauliflower is versatile and can be cooked in many ways including steaming, boiling, frying, stir-frying, roasting and mashing.

 Cauliflower shouldn't be too soft or tender when eaten. Test florets after five minutes or so of boiling. Check whole cauliflowers after ten minutes of boiling. Cauliflower can be eaten raw and makes a great addition to salads. Raw cauliflower provides a rich source of vitamins and minerals.

If you do not want to eat this vegetable raw, try blanching it first for a few minutes in boiling water then running it under cold water. There are many delicious and nutritional recipes for cauliflower to choose from and this particular vegetable taste great with a sauce, for example cauliflower cheese in particular is a very popular cauliflower recipe. This vegetable compliments meats and other vegetables very well.