Cauliflower - healthy, seasonal produce

Cauliflower, one of the most recognisable Cornish grown vegetables in our fridges, but how much do we know about the humble cauli? The cauliflower is a member of the brassica family like cabbage, kale and broccoli. The plant itself is a mass of compact flower heads that grow from the central stem to form the round head.

The cauliflower is thought to be a have its origins in the North Eastern portion of the Mediterranean, particularly Turkey. In the UK farmers have been growing caulis since the 17th century. Cauliflower cheese was first mentioned in Mrs Beeton’s 1861 book of Household Management. The cauliflower has also been an important part of Cornish farming; in 1837 the first profitable export of cauliflowers (referred to as broccoli) was taken from Hayle to Bristol. The consignment was taken up the Bristol Channel by a passenger ship called the Herald. This marked the beginnings of many exports including potatoes, strawberries and mackerel. Exports improved dramatically with the completion of the bridge across the Tamar which allowed transport from Penzance to Plymouth.

Cauliflower Health Benefits.

The cauliflower is quite a remarkable plant, and is packed full of vitamins and minerals including:

• Vitamin C
• Folate.
• Vitamin K (phylloquinone).
• Vitamin B-6.
• Vitamin B1 (thiamine).
• B2 (riboflavin).
• B3 (niacin).
• E (alpha-tocopherol).
• Calcium.
• Magnesium.
• Phosphorous.
• Potassium.

Studies have also shown that cauliflower can have the following health benefits:

• Cardiovascular Health: Due to the presence of Vitamin K & Omega-3 reducing risks of conditions such as atherosclerosis.
• Stomach Disorders: As an excellent source of dietary fibre aiding digestion and elimination of toxins.
• Immune System: It is rich in antioxidants and immune-strengthening nutrients.
• Obesity: Studies have supported the fact that consumption of cauliflower is beneficial in preventing various inflammation and metabolic disorders in the body.
• Pregnancy: The addition of cauliflower in the diet is helpful during pregnancy due to the presence folate, which helps in healthy neural development of the baby.

With all these fantastic benefits it is important to point out that due to the complex carbohydrates that are not broken down completely in the digestive tract. These carbohydrates are then fed upon by intestinal bacteria. This can lead to bloating and the release of odorous gases.

Romanesque Cauliflower.

Perhaps the most aesthetically pleasing vegetable the Romanesque (or Romanesco) Cauliflower is a perfect example of Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of pi, the golden ratio. Along with being visually stunning the Romanesque this variety contains all the nutrition of a regular cauli. The taste is however is milder and slightly nutty.

Coloured Cauliflower.

The Romanesque may be the most visually interesting variety of cauliflower but what about adding some colour to your plates. Orange cauliflowers were first discovered in Braford Marsh, Canada in 1970. Although the orange variety was smaller than its white relative it was shown to have higher levels of Vitamin A due to the presence of beta-carotene occurring naturally in the florets. The orange variety can be used exactly the same as the white variety however the taste is slightly creamier and more sugary.

The origins of the purple cauli are not known however it is thought to be from either Italy or South Africa. This purple colour is natural and comes from the antioxidant anthocyanin. This is the same antioxidant that is found in red cabbage and red wine. Popular varieties include the Sicilian Violet, Violet Queen and Graffiti cauliflower.

Record breaking Cauliflower.

The largest cauliflower on record weighs an enormous 27.48 kg and over measured 6 feet in diameter. It was grown in 2014 by Peter Glazebrook. The remarkable Mr Glazebrook also holds records for the world’s longest parsnip (5.607 m), the heaviest potato (4.98 kg) and the heaviest onion (8.5 kg). If you planned on making cauliflower cheese using a cauli of this size you would need 2.7 kg of cheese and 1.37 kg of butter!