![Cauliflower plants growing in New Jersey in April](https://upload.wikimedia.org/wikipedia/commons/d/df/Cauliflower_plants_growing_in_New_Jersey_in_April.jpg)
Cauliflower is one of several vegetables in the species ''
Brassica oleracea
''Brassica oleracea'' is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
Its ...
'' in the genus ''
Brassica
''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole cr ...
'', which is in the
Brassicaceae
Brassicaceae () or (the older) Cruciferae () is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs. The le ...
(or mustard) family. It is an
annual plant
An annual plant is a plant that completes its life cycle, from germination to the production of seeds, within one growing season, and then dies. The length of growing seasons and period in which they take place vary according to geographical ...
that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to
cheese curd
Cheese curds are moist pieces of curdled milk, eaten either alone or as a snack, or used in prepared dishes. They are consumed throughout the northern United States and Canada. Notably, cheese curds are popular in Quebec, as part of the dish p ...
).
The cauliflower head is composed of a white
inflorescence
An inflorescence is a group or cluster of flowers arranged on a stem that is composed of a main branch or a complicated arrangement of branches. Morphologically, it is the modified part of the shoot of seed plants where flowers are formed o ...
meristem
The meristem is a type of tissue found in plants. It consists of undifferentiated cells (meristematic cells) capable of cell division. Cells in the meristem can develop into all the other tissues and organs that occur in plants. These cells conti ...
. Cauliflower heads resemble those in
broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cl ...
, which differs in having flower buds as the edible portion. ''Brassica oleracea'' also includes
broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cl ...
,
Brussels sprout
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (''Brassica oleracea''), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages ...
s,
cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
,
collard greens
Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica ...
, and
kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head ...
, collectively called
"cole" crops,
though they are of different
cultivar group
A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the ''International Code of Nomenclature for Cultivated Plants'' ('' ...
s.
History
Pliny the Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
included ''cyma'' among cultivated plants he described in ''
Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's description likely refers to the flowering heads of an earlier cultivated variety of ''Brassica oleracea''.
In the
Middle Ages
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
, early forms of cauliflower were associated with the island of
Cyprus
Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
, with the 12th- and 13th-century Arab botanists
Ibn al-'Awwam
Ibn al-'Awwam ( ar, ابن العوام), also called Abu Zakariya Ibn al-Awwam ( ar, أبو زكريا بن العوام), was a Muslim Arab agriculturist who flourished at Seville (modern-day southern Spain) in the later 12th century. He wrote a ...
and
Ibn al-Baitar
Diyāʾ al-Dīn Abū Muḥammad ʿAbd Allāh ibn Aḥmad al-Mālaqī, commonly known as Ibn al-Bayṭār () (1197–1248 AD) was an Andalusian Arab physician, botanist, pharmacist and scientist. His main contribution was to systematically record ...
, claiming its origin to be
Cyprus
Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
.
This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus
colewort
''Brassica oleracea'' is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
It ...
, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the 16th century.
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions ...
employed ''chouxfleurs'' in ''
Le cuisinier françois''. They were introduced to France from Genoa in the 16th century, and are featured in
Olivier de Serres
Olivier de Serres (; 1539–1619) was a French author and soil scientist whose '' Théâtre d'Agriculture'' (1600) was the accepted textbook of French agriculture in the 17th century.
Biography
Serres was born in 1539 at Villeneuve-de-Berg, ...
' ''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
, house = Bourbon
, father = Louis XIII
, mother = Anne of Austria
, birth_date =
, birth_place = Château de Saint-Germain-en-Laye, Saint-Germain-en-Laye, France
, death_date =
, death_place = Palace of Vers ...
. It was introduced to India in 1822 by the British.
Etymology
The word "cauliflower" derives from the Italian ''cavolfiore'', meaning "cabbage flower". The ultimate origin of the name is from the
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
words ''caulis'' (cabbage) and ''flōs'' (flower).
Horticulture
![Orange and Purple Cauliflower](https://upload.wikimedia.org/wikipedia/commons/3/36/Orange_and_Purple_Cauliflower.jpg)
Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.
[
]
Climate
Because weather is a limiting factor for producing cauliflower, the plant grows best in moderate daytime temperatures , with plentiful sun, and moist soil conditions high in organic matter and sandy soils.[ The earliest maturity possible for cauliflower is 7 to 12 weeks from ]transplanting
In agriculture and gardening, transplanting or replanting is the technique of moving a plant from one location to another. Most often this takes the form of starting a plant from seed in optimal conditions, such as in a greenhouse or protected Pl ...
.[ In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost.][
Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.][
]
Seeding and transplanting
Transplantable cauliflowers can be produced in containers as flats, hotbeds, or in the field. In soil that is loose, well-drained and fertile, field seedlings are shallow-planted and thinned by ample space – about 12 plants per .[ Ideal growing temperatures are about when seedlings are 25 to 35 days old.][ Applications of fertilizer to developing seedlings begin when leaves appear, usually with a starter solution weekly.
Transplanting to the field normally begins late spring and may continue until mid-summer. Row spacing is about .
Rapid vegetative growth after transplanting may benefit from such procedures as avoiding spring frosts, using starter solutions high in ]phosphorus
Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Ear ...
, irrigating weekly, and applying fertilizer.[
]
Disorders, pests, and diseases
The most important disorders affecting cauliflower quality are a hollow stem, stunted head growth or buttoning, ricing, browning and leaf-tip burn.[ Among major pests affecting cauliflower are ]aphid
Aphids are small sap-sucking insects and members of the superfamily Aphidoidea. Common names include greenfly and blackfly, although individuals within a species can vary widely in color. The group includes the fluffy white woolly aphids. A t ...
s, root maggot
''Delia'' flies are members of the Anthomyiidae family within the superfamily Muscoidae. The identification of different species of ''Delia'' can be very difficult for non-specialists as the diagnostic characteristics used for immature and/or fe ...
s, cutworm
Cutworms are moth larvae that hide under litter or soil during the day, coming out in the dark to feed on plants. A larva typically attacks the first part of the plant it encounters, namely the stem, often of a seedling, and consequently cuts it ...
s, moth
Moths are a paraphyletic group of insects that includes all members of the order Lepidoptera that are not butterflies, with moths making up the vast majority of the order. There are thought to be approximately 160,000 species of moth, many of w ...
s, and flea beetle
The flea beetle is a small, jumping beetle of the leaf beetle family (Chrysomelidae), that makes up the tribe Alticini which is part of the subfamily Galerucinae. Historically the flea beetles were classified as their own subfamily.
Though m ...
s.[ The plant is susceptible to ]black rot Black rot is a name used for various diseases of cultivated plants caused by fungi or bacteria, producing dark brown discoloration and decay in the leaves of fruit and vegetables:
* A disease of the apple, pear and quince caused by a fungus ('' Botr ...
, black leg, club root, black leaf spot
A leaf spot is a limited, discoloured, diseased area of a leaf that is caused by fungal, bacterial or viral plant diseases, or by injuries from nematodes, insects, environmental factors, toxicity or herbicides. These discoloured spots or lesions ...
, and downy mildew
Downy mildew refers to any of several types of oomycete microbes that are obligate parasites of plants. Downy mildews exclusively belong to the Peronosporaceae family. In commercial agriculture, they are a particular problem for growers of crucif ...
.[
]
Harvesting
When cauliflower is mature, heads appear as clear white, compact, and in diameter, and should be cooled shortly after harvest.[ Forced air cooling to remove heat from the field during hot weather may be needed for optimal preservation. Short-term storage is possible using cool, high-humidity storage conditions.][
]
Pollination
Many species of blowflies, including ''Calliphora vomitoria
''Calliphora vomitoria'', known as the blue bottle fly, orange-bearded blue bottle, or bottlebee is a species of blow fly, a species in the family Calliphoridae. ''Calliphora vomitoria'' is the type species of the genus ''Calliphora''. It is c ...
'', are known pollinators of cauliflower.
Classification and identification
There are four major groups of cauliflower.
# Italian: This specimen is diverse in appearance, biennial and annual in type. This group also includes white, Romanesco, various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.
# Northern European annuals: Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century and includes the old cultivars Erfurt and Snowball.
# Northwest European biennial: Used in Europe for winter and early spring harvest, this was developed in France in the 19th century and includes the old cultivars Angers and Roscoff.
# Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type and includes old varieties Early Benaras and Early Patna.
Varieties
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
North Carolina State University (NC State) is a public land-grant research university in Raleigh, North Carolina. Founded in 1887 and part of the University of North Carolina system, it is the largest university in the Carolinas. The universit ...
.
Colours
; White: White cauliflower is the most common color of cauliflower, having a contrasting white head (also called "curd") surrounded by green leaves.[
; Orange: Orange cauliflower contains beta-carotene as the orange pigment, a ]provitamin A A provitamin is a substance that may be converted within the body to a vitamin. The term previtamin is a synonym.
The term "provitamin" is used when it is desirable to label a substance with little or no vitamin activity, but which can be converted ...
compound. This orange trait originated from a natural mutant
In biology, and especially in genetics, a mutant is an organism or a new genetic character arising or resulting from an instance of mutation, which is generally an alteration of the DNA sequence of the genome or chromosome of an organism. It ...
found in a cauliflower field in Canada. Cultivars include 'Cheddar' and 'Orange Bouquet'.
; Green: Green cauliflower in the ''B. oleracea'' Botrytis Group is sometimes called broccoflower
Broccoflower is either of two edible plants of the species ''Brassica oleracea'' with light green heads. The edible portion is the immature flower head (inflorescence) of the plant.
Broccoli and cauliflower are different cultivars of the same sp ...
. It is available in the normal curd (head) shape and with a fractal
In mathematics, a fractal is a geometric shape containing detailed structure at arbitrarily small scales, usually having a fractal dimension strictly exceeding the topological dimension. Many fractals appear similar at various scales, as illu ...
spiral curd called Romanesco broccoli
Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower, Romanesco or broccoflower) is an edible flower bud of the species ''Brassica oleracea''. It is chartreuse in color, and has a form naturally approx ...
. Both have been commercially available in the U.S. and Europe since the early 1990s. Green-headed varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret' and 'Veronica'.
; Purple: The purple color in this cauliflower is caused by the presence of anthocyanin
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compo ...
s, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH ...
and red wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grap ...
. Varieties include 'Graffiti' and 'Purple Cape'.
:In Great Britain and southern Italy, a broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cl ...
with tiny flower buds is sold as a vegetable under the name "purple cauliflower"; it is not the same as standard cauliflower with a purple head.
File:Cauliflower broccoflower.jpg, White and green cauliflower
File:Cauliflower romanesco.JPG, Green Romanesco cauliflower
File:7367-Brassica oleracea var. botrytis.JPG, Orange cauliflower
File:Purplec.png, Purple cauliflower
Production
In 2020, global production of cauliflowers (combined for production reports with broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cl ...
) was 25.5 million tonne
The tonne ( or ; symbol: t) is a unit of mass equal to 1000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton to distinguish it from the non-metric units of the short ton ( United State ...
s, led by China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
and India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
which, combined, had 72% of the world total. Secondary producers, having 0.4–1.3 million tonnes annually, were the United States, Spain, Mexico and Italy.[
]
Nutrition
Raw cauliflower is 92% water, 5% carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s, 2% protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, and contains negligible fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers spec ...
(table). A reference amount of raw cauliflower provides of food energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity.
Most animals derive most of their energy from aerobic respiration, namely combining the ...
, and has a high content (20% or more of the Daily Value
The Reference Daily Intake (RDI) used in nutrition labeling on food and dietary supplement products in the U.S. and Canada is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of health ...
, DV) of vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...
(58% DV) and moderate levels of several B vitamins
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds that often coexi ...
and vitamin K
Vitamin K refers to structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ...
(13–15% DV; table). Contents of dietary mineral
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (oxygen, hydrogen, carbon ...
s are low (7% DV or less).
Phytochemicals
Cauliflower contains several non-nutrient phytochemical
Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes . Some phytochemicals have been used as poisons ...
s common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanate
In organic chemistry, isothiocyanate is the functional group , formed by substituting the oxygen in the isocyanate group with a sulfur. Many natural isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosi ...
s and glucosinolate
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. T ...
s. Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
, microwaving
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce ...
, and stir frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and th ...
, have no significant effect on glucosinolate levels.
Cuisine
Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head"). The leaves are also edible but are often discarded.
Cauliflower is a low-calorie, gluten-free
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclus ...
alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased 63%, and cauliflower-based product sales increased 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets followed by cooking the result in oil. Cauliflower pizza crust is made from cauliflower flour and is popular in pizza restaurants. Mashed cauliflower is a low-carbohydrate alternative to mashed potato
Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a ...
es.
Fractal dimension
Cauliflower has been noticed by mathematician
A mathematician is someone who uses an extensive knowledge of mathematics in their work, typically to solve mathematical problems.
Mathematicians are concerned with numbers, data, quantity, structure, space, models, and change.
History
On ...
s for its distinct fractal dimension
In mathematics, more specifically in fractal geometry, a fractal dimension is a ratio providing a statistical index of complexity comparing how detail in a pattern (strictly speaking, a fractal pattern) changes with the scale at which it is me ...
, calculated to be roughly 2.8.
One of the fractal properties of cauliflower is that every branch, or "module", is similar to the entire cauliflower. Another quality, also present in other plant species, is that the angle between "modules," as they become more distant from the center, is 360 degrees divided by the golden ratio
In mathematics, two quantities are in the golden ratio if their ratio is the same as the ratio of their sum to the larger of the two quantities. Expressed algebraically, for quantities a and b with a > b > 0,
where the Greek letter phi ( ...
.
See also
* ''''
References
Further reading
*
External links
PROTAbase on ''Brassica oleracea (cauliflower and broccoli)''
{{Authority control
Brassica oleracea
Crops originating from Asia
Crops originating from Europe
Edible plants
Food plant cultivars
Inflorescence vegetables