Cauliflower Facts
Cauliflower Facts You Might Like to Know
Is it cabbage or is it cauliflower? Facts can help you remember which one you're looking at.
• Cauliflower is an annual plant that is related to cabbage, Brussels sprouts, kale and broccoli. Normally only the head is eaten. The thick leaves are discarded or can be used in vegetable soup.
• The sweet and rather nutty flavor of cauliflower is at its peak between December and March. It's also easier to find at your local supermarkets during those months, when it's in season.
• Cauliflower, facts state, does not have the chlorophyll like cabbage, broccoli and kale do. This is caused by the leaves of the cauliflower plant shielding the florets from the sun while they are growing. The vegetable has a small head called a “curd”, which is usually about six inches across.
• One cup of boiled cauliflower has almost 100% of your daily RDA of Vitamin C. It is also an excellent source of vitamin K, folate and dietary fiber.
• The minerals in cauliflower contain compounds that help the liver to neutralize substances that could be potentially toxic. If those molecules can't be detoxified by the liver, they can begin to damage the membranes of cells. Human and animal studies show that when you have an increase in the healthy compounds, it helps put you at less risk for certain cancers.
• Newer research has helped scientists more fully understand how vegetables like broccoli and cauliflower help prevent cancer. When you chew, cut or digest these vegetables, it creates the release of a compound called sinigrin, which eventually creates a release of glucose. This compound also triggers the liver to produce enzymes, which detoxify chemicals that cause cancer.
• In studies of sinigrin, animals who were fed more of the compound had smaller tumors that grew more slowly and had higher incidences of cell-suicide. Human and animal studies show that diets high in vegetables like broccoli and cauliflower can cause a lower incidence of certain types of cancers, that include ovarian, breast, colon and lung cancer.
• When you purchase cauliflower for you and your family, look first for a creamy white, clean curd with bud clusters that are close together. Avoid dull-colored or spotted cauliflower, facts say, because those will have less flavor.
• Cauliflower heads that have many thick green leaves will have been protected better and should be fresher. Size doesn't make any difference as far as flavor is concerned, so you can choose as large or as small a head as you need.
• Store raw cauliflower in a bag – paper or plastic – in the refrigerator, where it should keep well for a week or so. Always store cauliflower, facts suggest, with the stem down, to keep excess moisture from building in the florets.
• If you buy cauliflower florets that are pre-cut, be sure to use them within a couple days, or they will lose their freshness. After you cook cauliflower, facts point out, it will cause it to spoil faster, so plan to use it soon after cooking.