Cauliflower

Along with kale, cabbage and broccoli, cauliflower is a member of the brassica family. Unlike most brassicas which are grown for their leaves, cauliflowers are grown for the modified flower stems, called curds. The leaves can be eaten but are usually discarded. The flower stems are the result of a change in a gene, which has been modified through the centuries. Cauliflowers originated in Syria, before spreading through the southern Mediterranean region and thence to the rest of mainland Europe, becoming popular in the 18th century in England.

The curds, which are most commonly white, are naturally a pale green, but the desire for white curds meant that farmers used to tie the leaves over to block the light. Presently there are self-blanching varieties where the leaves naturally cover the curds. Some varieties, originating in Italy, have different coloured curds as a desirable feature, including pale green, orange and purple, and the exquisite Romanesco variety, with its pointed curds in a fractal pattern.

Conservative cooking help retain the many health benefits of cauliflower, that include abundant vitamin C, K, B6, folate, pantothenic acid, potassium and manganese amongst others, and  common to all brassicas, the anti-cancer compound sulforaphane. Cauliflower, once broken into smaller florets with the stalky core removed, is increasingly eaten raw in salads and on crudité trays. Look for firm, compact curds of the appropriate colour, avoid yellow spots which indicate old age.