1.compact head of white undeveloped flowers
2.a plant having a large edible head of crowded white flower buds
1.(MeSH)A plant genus of the family Cruciferae. It contains many species and cultivars used as food including cabbage, cauliflower, broccoli, Brussel sprouts, kale, collard greens, MUSTARD PLANT; (B. alba, B. junica, and B. nigra), turnips (BRASSICA NAPUS) and rapeseed (BRASSICA RAPA).
CauliflowerCau"li*flow`er (?), n. [F. choufleur, modified by E. Cole. L. caulis, and by E. flower; F. chou cabbage is fr. L. caulis stalk, cabbage, and fleur flower is fr. L. flos flower. See Cole, and Flower.]
1. (Bot.) An annual variety of Brassica oleracea, or cabbage, of which the cluster of young flower stalks and buds is eaten as a vegetable.
2. The edible head or “curd” of a cauliflower plant.
definition of Wikipedia
Cauliflower (n.) [MeSH]
Ordre des Pariétales (fr)[ClasseTaxo.]
herb, herbaceous plant[Hyper.]
crucifer, cruciferous plant[Hyper.]
Cauliflower, cultivar unknown
|Cultivar group||Botrytis cultivar group|
|Cultivar group members||Many; see text.|
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.
For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.
There are four major groups of cauliflower.
There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.
|Nutritional value per 100 g (3.5 oz)|
|Energy||103 kJ (25 kcal)|
|- Sugars||1.9 g|
|- Dietary fiber||2 g|
|Thiamine (vit. B1)||0.05 mg (4%)|
|Riboflavin (vit. B2)||0.06 mg (5%)|
|Niacin (vit. B3)||0.507 mg (3%)|
|Pantothenic acid (B5)||0.667 mg (13%)|
|Vitamin B6||0.184 mg (14%)|
|Folate (vit. B9)||57 μg (14%)|
|Vitamin C||48 mg (58%)|
|Vitamin K||15.5 μg (15%)|
|Calcium||22 mg (2%)|
|Iron||0.42 mg (3%)|
|Magnesium||15 mg (4%)|
|Phosphorus||44 mg (6%)|
|Potassium||299 mg (6%)|
|Sodium||30 mg (2%)|
|Zinc||0.27 mg (3%)|
|Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.
Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese.
|Wikimedia Commons has media related to: Cauliflower|
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