Cauliflower – Brassica oleracea botrytis

Cauliflower
Cauliflower

“Cauliflower is nothing but cabbage with a college education.”

Mark Twain

 

This member of the Cabbage family originated in Asia where it can be linked to a wild cabbage that more closely resembled kale or collards. By at least 600 BC it was an important vegetable in Turkey and Italy. By the mid 16th century France and then England found it in favor. In the garden setting All members of the Cabbage family do well grown with the aromatic plants, i.e. celery, dill, chamomile, sage, peppermint, rosemary, onions, and potatoes. They do not fare well near strawberries, tomatoes, or pole beans.

 

Cauliflower, eaten in large quantities, has shown promise with prostate cancer and also cancer of the breast. It is believed to lower cancer risk of the stomach and colon. It is used to treat acne, asthma, urinary tract disorders, constipation, high blood pressure, gout, and obesity.

 

Cauliflower can be roasted, boiled, fried, steamed, or eaten raw, but only the florets are eaten, not the leaves. The leaves are edible, but are most often thrown away. The leaves are a good addition to soup stocks. Cauliflower has 0 fat, 0 cholesterol, 5 g of carbohydrates, 30 mg sodium, and only 24 calories per 100 gm serving!

 

Just one small warning, Cauliflower has the ability to produce prodigious amounts of intestinal gas! If you have a thyroid problem it may be advisable to avoid consumption of this vegetable.

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