Stir up Sunday
Cauliflower
Like that of many other vegetables, the history of the cauliflower can be traced back to Asia Minor from whence it made its way via Italy and France to Britain; with records showing cauliflowers on sale in London markets in the early 17th Century. The cauli is closely related to broccoli, kale and cabbage and, as the name suggests, the parts we eat are the plant’s underdeveloped flower buds which grow as a compact head (or curd), protected from sunlight by the thick leaves surrounding it. There are green, purple and even orange varieties of cauliflower, but the best known have bright white flowers and can be cooked with a dash of lemon juice to enhance their colour.
High in vitamin C, folic acid and dietary fibre, cauliflowers are one of the cruciferous vegetables which are being studied for their potent anti-cancer properties, especially in reducing the risk of prostate cancer. Combining cauliflower with turmeric is shown to be even more effective which is good news if you like your vegetables curried.
Whether you smother your cauli in a cheese sauce, blend it into soups, add it into piccalilli, or enjoy it raw dipped in bagna cauda or drizzled with yoghurt, lime and poppyseed dressing, please make the most of this versatile vegetable this month and restore it to its deserved spot at the top of the vegetable league.
Previously:
- Blackcurrants: Why Purple is the new Green
- Wild Garlic
- Winter Kale
- Brussels Sprouts
- Cob Nuts
- Life Is A Bowl of Cherries
- Asparagus - Queen of Vegetables
- Watercress - The Original Superfood
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