Cauliflower

Cauliflower is a member of the Brassicaceae family that includes brussels sprouts, cabbage, and broccoli. It is a crucifer: a sulfur-containing
vegetable that forms a compact head referred to as a “curd.” Cauliflower comes in several colors and varieties ranging from white to light green to
purple. The three main varieties are white cauliflower, broccoflower (a mix between cauliflower and broccoli), and romanesco, which grows in a
yellow-green color. White is the most common variety found in the United States, while the purple and green varieties are most appreciated in Italy.

Cauliflower originated in Asia Minor, where it has been cultivated since 600 B.C. From Asia Minor it moved to Italy, and around the sixteenth century
it was brought to France and elsewhere in Europe, and across the channel to England. In the early 1600s, the English introduced it to North
America, where it has been grown since.

Where Is Cauliflower Grown?

Cauliflower is grown in the United States, France, Italy, India, China, Canada, and Mexico. In the United States, California is the leading supplier.

Why Should I Eat Cauliflower?

Cauliflower is an excellent source of fiber and vitamin C, as well as a good source of the B vitamins biotin and folate. Cauliflower contains a
phytochemical called sulforaphane, which helps the liver produce enzymes that block cancer-causing chemicals from damaging the body.

Home Remedies

Biotin, a water-soluble vitamin found in cauliflower, has been shown to control dandruff. Biotin also helps thicken nails and reduce splitting and
cracking. Munching of crunchy foods such as cauliflower before bed may help stop jaw-clenching while sleeping.

Lifesaver!

CANCER PREVENTION: In a study published in the British Journal of Cancer, researchers reported on the cancer-fighting properties of

indole-3-carinol (I3C). This study showed that what we eat can influence cancer genes. Several other studies support this direction for further
investigation into breast cancer. Researchers have seen that the chemical sulforaphane, found in cruciferous vegetables like cauliflower, stopped
lung cancer cells in an animal trial, and helped kill off and stop the growth of prostate cancer cells in a test tube study on human cells.

RHEUMATOID ARTHRITIS: Researchers who followed a group of older women for over ten years found that those who consumed more

cruciferous vegetables had a decreased risk of rheumatoid arthritis.

Tips on Using Cauliflower

SELECTION AND STORAGE:

• Look for white or creamy-colored heads. They should be firm, compact, and heavy when lifted.
• Keep cauliflower refrigerated, stem side up, to avoid moisture buildup and rapid spoiling, preferably in the crisper drawer, for up to five days.

PREPARATION AND SERVING SUGGESTIONS:

• Remove the outer leaves and cut the florets where they meet the stem base. Rinse the florets in a colander under cold running water.
• To minimize the smell and nutrient loss, steam the florets for a short amount of time, no longer than three to five minutes.
• Cooking cauliflower in an aluminum pan causes the vegetable to yellow; cooking it in an iron pan causes it to turn blue-green.
• Eat cauliflower raw with veggie dip or salad dressing.
• Add raw cauliflower to green or mixed vegetable salads, and cooked cauliflower to soup, casseroles, or quiche.
• Mash cauliflower in with mashed potatoes.