Not a flower. What we call cauliflower is actually the underdeveloped floral tissue and stems or what is known as the curd. Sad but true. But what this cruciferous vegetable lacks in show, it more than makes up for in vitamins and minerals.
With enough vitamin C to rival an orange, cauliflower is a nutrition powerhouse. High in fiber and naturally low in carbohydrates, it is an excellent base for pizza crusts, flavored rice, or my favorite cheesy gratin, leaving you wondering why you ever preferred grain.
Mature curds are milky white having been protected from the sun by their shielding outer leaves. Every fall, selective crossbreeding delivers an array of colored curds from yellow to green to purple to farmstands and grocers. While nutrition values can differ slightly, the taste is the same —mild and slightly nutty when raw, developing a sweet side when cooked.
Looking for a great way to incorporate cauliflower into your meal plan? Check out my latest cookbook.