Types of Cauliflower:
White cauliflower is the most common colour of cauliflower.
Orange cauliflower (B. oleracea L. var. Botrytis) contains 25 times the
level of vitamin A in white varieties.
The green cauliflower of the B. oleracea botrytis group is sometimes called
Broccoflower. It is available both with the normal curd shape and a variant
spiky curd called Romanesco broccoli. Green-curded varieties include
'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include
'Minaret' and 'Veronica'.
Purple color in cauliflower is caused by the presence of the antioxidant
group anthocyanins, which can also be found in red cabbage and red wine.
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
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.