Cauliflower

Template:Short description {{#invoke:other uses|otheruses}} Template:Distinguish Template:Use American English Template:Use dmy dates Template:Cs1 config Template:Infobox cultivar

File:Cauliflower plants growing in New Jersey in April.jpg

Cauliflower plants growing in a nursery

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. Only the "head" is typically eaten; the edible white flesh is sometimes called "curd".

An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion.

The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total.

Description

There are four major groups of cauliflower.<ref>Template:Cite journal</ref>

1. Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.
2. Northern European annuals: These are used in Europe and North America for summer and fall harvests. They were developed in Germany in the 18th century and include the old cultivars Erfurt and Snowball.
3. Northwest biennial: Used in Europe for winter and early spring harvest, developed in France in the 19th century and includes the old cultivars Angers and Roscoff.
4. Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type<ref>Template:Cite journal</ref> and includes old varieties Early Benaras and Early Patna.

Domestication

Cauliflowers are an "arrested inflorescence" subspecies of B. oleracea that arose around 2,500 years ago.<ref name="y693" /> Genomic analysis finds initially evolved from broccoli with three MADS-box genes, playing roles in its curd formation. Nine loci and candidate genes are linked with morphological and biological characters.<ref name="y693">Template:Cite journal</ref>

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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Colors

• White cauliflower is the most common color of cauliflower, having a contrasting white head (also called "curd", having a similar appearance to cheese curd),<ref name="ume">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> surrounded by green leaves.<ref name="ume" />

• Orange cauliflower contains beta-carotene as the orange pigment, a provitamin A compound. This orange trait originated from a natural mutant found in a cauliflower field in Canada.<ref>Template:Cite journal</ref> Cultivars include 'Cheddar' and 'Orange Bouquet'.
• Green cauliflower in the B. oleracea Botrytis Group is sometimes called broccoflower. It is available in the normal curd (head) shape and with a fractal spiral curd called Romanesco broccoli. 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'.
• The purple color is caused by the presence of anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Varieties include 'Graffiti' and 'Purple Cape'.

• Cauliflower broccoflower.jpg

  White and green cauliflower

• Cauliflower romanesco.JPG

  Green Romanesco cauliflower

• 7367-Brassica oleracea var. botrytis.JPG

  Orange cauliflower

• Purplec.png

  Purple cauliflower

Phytochemicals

Cauliflower contains several non-nutrient phytochemicals common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanates and glucosinolates.<ref>Template:Cite journal</ref> Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.<ref name="Nugrahedi">Template:Cite journal</ref>

Etymology

The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The ultimate origin of the name is from the Latin words caulis (cabbage) and flōs (flower).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Nutrition

Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat (table). In a reference amount of Template:Convert, raw cauliflower provides 25 calories of food energy, and has a high content (20% or more of the Daily Value, DV) of vitamin C (54% DV) and moderate levels of several B vitamins, vitamin K, and potassium (10–14% DV; table). Contents of other micronutrients are low (below 5% DV).

Cultivation

History

Cauliflower is the result of selective breeding and likely arose in the Mediterranean region, possibly from broccoli.<ref name=":0">Template:Cite book</ref>

Pliny the Elder included cyma among cultivated plants he described in Natural History: "Ex omnibus brassicae generibus suavissima est cyma"<ref>Template:Cite book</ref> ("Of all the varieties of cabbage the most pleasant-tasted is cyma").<ref>Template:Cite book</ref> Pliny's description likely refers to the flowering heads of an earlier cultivated variety of Brassica oleracea.<ref>Template:Cite book</ref>

In the Middle Ages, early forms of cauliflower were associated with the island of Cyprus, with the 12th- and 13th-century Arab botanists Ibn al-'Awwam and Ibn al-Baitar claiming its origin to be Cyprus.<ref name=AggieHorticulture>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite journal</ref> This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewort, 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.<ref>Jon Gregerson, Good Earth (Portland: Graphic Arts Center Publishing Company, 1990) p.41</ref>

It is thought to have been introduced into Italy from Cyprus or the east coast of the Mediterranean around 1490 and then spread to other European countries in the following centuries.<ref name=":0" />

François Pierre La Varenne employed chouxfleurs in Le cuisinier françois.<ref>Wheaton, Barbara Ketcham (1996) Savoring the Past: the French kitchen and table from 1300 to 1789, Touchstone, p. 118, Template:ISBN.</ref> They were 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",<ref>Wheaton, Barbara Ketcham (1996) Savoring the Past: the French kitchen and table from 1300 to 1789, Touchstone, p. 66, Template:ISBN.</ref> but they did not commonly appear on grand tables until the time of Louis XIV.<ref>Toussaint-Samat, Maguelonne (2009) A History of Food, 2nd ed., John Wiley & Sons, pp. 625f, Template:ISBN.</ref> It was introduced to India in 1822 by the British.<ref>Template:Cite book</ref>

Horticulture

Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.<ref name="umass">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Climate

Because the weather is a limiting factor for producing cauliflower, the plant grows best in moderate daytime temperatures Template:Convert, with plentiful sun and moist soil conditions high in organic matter and sandy soils.<ref name=ume/> The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting.<ref name=umass/> In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost.<ref name=ume/>

Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.<ref name=ume/>

Seeding and transplanting

Transplantable cauliflowers can be produced in containers such as flats, hotbeds, or fields. In soil that is loose, well-drained, and fertile, field seedlings are shallow-planted Template:Convert and thinned by ample space – about 12 plants per Template:Convert.<ref name=ume/> Ideal growing temperatures are about Template:Convert when seedlings are 25 to 35 days old.<ref name=ume/> Applications of fertilizer to developing seedlings begin when leaves appear, usually with a starter solution weekly.

Transplanting to the field normally begins in late spring and may continue until mid-summer. Row spacing is about Template:Convert. Rapid vegetative growth after transplanting may benefit from such procedures as avoiding spring frosts, using starter solutions high in phosphorus, irrigating weekly, and applying fertilizer.<ref name=ume/>

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.<ref name=ume/> Among major pests affecting cauliflower are aphids, root maggots, cutworms, moths, and flea beetles.<ref name=umass/> The plant is susceptible to black rot, black leg, club root, black leaf spot, and downy mildew.<ref name=ume/>

Harvesting

When cauliflower is mature, heads appear clear white, compact, and Template:Convert in diameter, and should be cooled shortly after harvest.<ref name=ume/> 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.<ref name=ume/>

Pollination

Many species of blowflies, including Calliphora vomitoria, are known pollinators of cauliflower.<ref>Template:Cite journal</ref>

Cauliflower production
Template:Small

Template:CHN	9.7
{{#invoke:flag	India}}	9.5
Template:USA	1.1
Template:MEX	0.8
{{#invoke:flag	Spain}}	0.6
World	26.5
Template:Small<ref name="fao">{{#invoke:citation/CS1|citation		CitationClass=web }}</ref>

Production

In 2023, world production of cauliflower (combined for production reports with broccoli) was 26.5 million tonnes, led by China and India which had 72% of the total (table). Secondary producers were the United States, Spain, and Mexico.

Korean fried cauliflower

Culinary

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.<ref>Template:Cite book</ref>

Cauliflower can be used as a low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased by 63%, and cauliflower-based product sales increased by 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets and cooking the result in oil.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Cauliflower pizza crust is made from cauliflower flour.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Mashed cauliflower is a low-carbohydrate alternative to mashed potatoes.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In culture

Template:See also Cauliflower has been noticed by mathematicians for its distinct fractal dimension,<ref>Walker, John. (2005-03-22) Fractal Food. Fourmilab.ch. Retrieved on 2013-09-03.</ref><ref>Description of the Julia sets of the cabbage fractal. Iwriteiam.nl. Retrieved on 2013-09-03.</ref> calculated to be roughly 2.8.<ref>Template:Cite journal</ref><ref>Template:Cite arXiv</ref> 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.<ref>Template:Cite news</ref>

The fancied resemblance of the shape of a boxer's ear to a cauliflower gave rise to the term "cauliflower ear".

Further reading

• Template:Cite journal

External links

• PROTAbase on Brassica oleracea (cauliflower and broccoli)
• Orange Cauliflower Development