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{{Infobox Cultivar | name = Cauliflower
| image = Cauliflower.JPG
| image_width = 172px
| image_caption = Cauliflower, cultivar unknown
| species = ''[[Brassica oleracea]]''
| group = Botrytis Group
| origin = unknown
| subdivision = Many; see text.
}}
{{nutritionalvalue | name=Cauliflower, raw (edible parts) | kJ=103 | protein=2 g | fat=0 g | carbs=5 g | fiber=2.5 g | | sugars=2.4 g | iron_mg=0.44 | calcium_mg=22 | magnesium_mg=15 | phosphorus_mg=44 | potassium_mg=300 | zinc_mg=0.28 | vitC_mg=46 | pantothenic_mg=0.65 | vitB6_mg=0.22 | folate_ug=57 | thiamin_mg=0.057 | riboflavin_mg=0.063 | niacin_mg=0.53 | right=1 | source_usda=1 }}
'''Cauliflower''' is a variety (Botrytis Group) of ''[[Brassica oleracea]]'' in the family [[Brassicaceae]] (the same species as [[broccoli]], which it strongly resembles). It is an [[annual plant]] that reproduces by seeds. Typically, only the head (the ''white curd'') is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is extremely nutritious, and may be eaten cooked, raw or [[pickling|pickled]].
==Horticultural techniques==
===Cultivation===
The preferred garden soil for cauliflower is well drained, moist, has significant organic matter with a pH of 6 to 7. Cauliflower is typically started indoors six to eight weeks prior to setting out in the garden and is typically ready for harvest two months after transplanting. As with all brassicas, seeds germinate best with a soil temperature of 25±1 °C (77±2 °F). The vegetable requires a cool, moist climate - if temperatures go too high the plants will not produce flower heads, if too low a temperature is reached, the plants might button, creating small heads. It is cold tolerant, but will not survive hard frosts. Of all the brassicas, cauliflowers have the largest number of growth requirements, and the ability to successfully grow cauliflower in a home garden is often thought to be the hallmark of well-managed soil and a good gardener.
The most common insect pests of cauliflower are [[cabbage worm]]s. Aphids and flea beetles will also attack cauliflower. Control can be achieved by using biological controls like Bt (''Bacillus thurengensis''), predatory insects or chemical pesticides. Diseases of cauliflower include black rot, club root and viral yellows. Crop rotation helps to prevent fungal and bacterial diseases. Viral diseases are primarily spread by insects.
===Commercial production===
Most of the vegetables produced in the United States come from the state of [[California]]. The seasonal average [[f.o.b.]] shipping-point price for cauliflower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.
== Botanical varieties ==
Traditional varieties include 'Snowball', 'Hybrid White', 'Super Snowball', 'Snow Crown', 'Mayflower', Candid Charm', 'Mormon', 'Agrahani', 'poushi', 'maghi', 'Snow White', 'Snow Grace'. Self-blanching varieties are 'Self Blanche', 'Early Tuscan', 'Late Tuscan' and heirloom varieties include 'All the Year Round', 'Early Pearl', 'Early Snowball', 'Igloo', 'Viloetta Italia' and 'Walcheren Winter'.
Cauliflower and [[broccoli]] are the same [[Brassica oleracea|species]] and have very similar structures, though cauliflower replaces the green flower buds with densely packed white flower buds. This high resemblance permitted a [[genetically engineered]] cross to be performed between these two species resulting in a new variety called a [[brocciflower]]. It has very pale green heads densely packed like cauliflower and a flavor similar to broccoli but should not be confounded with a [[broccoflower]] which is simply a variant [[cultivar]].
===Different colors===
*Green cauliflower of the ''B. oleracea'' Botrytis group, called "Romanesco" has been commercially available in Europe since about 1990. Its head is a nice example of a [[fractal]] image in nature, repeating itself in [[self-similarity]] at varying scales.<ref>{{cite web | author = John Walker | title = Fractal Food: Self-Similarity on the Supermarket Shelf | url
= http://www.fourmilab.ch/images/Romanesco/ | accessdate = August 28 | accessyear = 2006 }}</ref>
*Orange cauliflower (''B. oleracea'' L. var. ''botrytis'') called "Orange Bouquet" is available in [[North America]], sporting 25 times the level of [[Vitamin A]] of white varieties. This variety is a [[hybrid]] of a [[swamp]]-growing [[mutant]] found in [[Canada]] and a standard white cauliflower. Another orange cultivar goes by the name "Cheddar".
*[[Purple cauliflower]] also exists, originating in Southern Italy. The purple color is caused by the presence of the antioxidant group [[anthocyanin]], which can also be found in [[red cabbage]] and [[red wine]].<ref>[http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=179842 Anthocyanin in Cauliflower]</ref>
==Nutrition==
Cauliflower is low in fat, high in [[dietary fiber]], [[folate]], water and [[vitamin C]], possessing a very high [[nutrient density|nutritional density]]. As a member of the [[brassica]] family, Cauliflower shares with [[broccoli]] and [[cabbage]] several [[phytochemical]]s which are beneficial to human health, including [[sulforaphane]], an anti-cancer compound released when cauliflower is chopped or chewed. In addition the compound indole-3-carbinol, which appears to work as an anti-[[estrogen]], appears to slow or prevent the growth of tumors of the breast and prostate.<ref>[http://papa.essortment.com/cauliflowernut_rwuv.htm Nutritional benefits of Cauliflower]. Retrieved December 14th, 2006</ref> Cauliflower also contains other [[glucosinolate]]s besides sulfurophane, substances which may improve the [[liver]]'s ability to detoxify carcinogenic substances.<ref name="WHF">[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13 World's Healthiest Foods article on Cauliflower]. Retrieved December 14th, 2006</ref>
Cauliflower also contain compounds which can be harmful to certain individuals, including [[goitrogen]]s which suppress the functioning of the thyroid gland, and [[purine]] which is broken down into uric acid and can cause or aggravate [[gout]] or [[kidney stone]]s.<ref name="WHF"/>
== Cooking ==
Cauliflower can be boiled, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.<ref>[http://extension-horticulture.tamu.edu/extension/newsletters/vpmnews/apr02/art4apr.html Stephens, M. J., ‘’ Secondary Edible Parts of Vegetables’’, Vegetarian, vol 5, 1998, retrieved November 6, 2006.]</ref> These should be broken into similar-sized pieces so the florets are cooked evenly. After eight minutes of steaming or five minutes of boiling the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish [[Cauliflower cheese]], or with a [[meat]] [[gravy]].
[[Low carbohydrate diet|Low carb dieters]] can use cauliflower as a reasonable substitute for [[potatoes]] because while they can produce a similar texture, or [[mouth feel]] they lack the [[starch]] of potatoes; cauliflower is actually used to produce a potato substitute known as [[fauxtato]].
==External links==
* [http://growingtaste.com/vegetables/cauliflower.shtml Cauliflower for the home gardener]
* [http://arxiv.org/pdf/cond-mat/0411597 Fractal dimensions of a green broccoli and a white cauliflower (Kim)] (PDF)
* [http://bip.cnrs-mrs.fr/bip10/choles.htm Cholesterol in Plants]
==References==
<references/>
[[Category:Inflorescence vegetables]]
[[Category:Brassica]]
| image = Cauliflower.JPG
| image_width = 172px
| image_caption = Cauliflower, cultivar unknown
| species = ''[[Brassica oleracea]]''
| group = Botrytis Group
| origin = unknown
| subdivision = Many; see text.
}}
{{nutritionalvalue | name=Cauliflower, raw (edible parts) | kJ=103 | protein=2 g | fat=0 g | carbs=5 g | fiber=2.5 g | | sugars=2.4 g | iron_mg=0.44 | calcium_mg=22 | magnesium_mg=15 | phosphorus_mg=44 | potassium_mg=300 | zinc_mg=0.28 | vitC_mg=46 | pantothenic_mg=0.65 | vitB6_mg=0.22 | folate_ug=57 | thiamin_mg=0.057 | riboflavin_mg=0.063 | niacin_mg=0.53 | right=1 | source_usda=1 }}
'''Cauliflower''' is a variety (Botrytis Group) of ''[[Brassica oleracea]]'' in the family [[Brassicaceae]] (the same species as [[broccoli]], which it strongly resembles). It is an [[annual plant]] that reproduces by seeds. Typically, only the head (the ''white curd'') is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is extremely nutritious, and may be eaten cooked, raw or [[pickling|pickled]].
==Horticultural techniques==
===Cultivation===
The preferred garden soil for cauliflower is well drained, moist, has significant organic matter with a pH of 6 to 7. Cauliflower is typically started indoors six to eight weeks prior to setting out in the garden and is typically ready for harvest two months after transplanting. As with all brassicas, seeds germinate best with a soil temperature of 25±1 °C (77±2 °F). The vegetable requires a cool, moist climate - if temperatures go too high the plants will not produce flower heads, if too low a temperature is reached, the plants might button, creating small heads. It is cold tolerant, but will not survive hard frosts. Of all the brassicas, cauliflowers have the largest number of growth requirements, and the ability to successfully grow cauliflower in a home garden is often thought to be the hallmark of well-managed soil and a good gardener.
The most common insect pests of cauliflower are [[cabbage worm]]s. Aphids and flea beetles will also attack cauliflower. Control can be achieved by using biological controls like Bt (''Bacillus thurengensis''), predatory insects or chemical pesticides. Diseases of cauliflower include black rot, club root and viral yellows. Crop rotation helps to prevent fungal and bacterial diseases. Viral diseases are primarily spread by insects.
===Commercial production===
Most of the vegetables produced in the United States come from the state of [[California]]. The seasonal average [[f.o.b.]] shipping-point price for cauliflower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.
== Botanical varieties ==
Traditional varieties include 'Snowball', 'Hybrid White', 'Super Snowball', 'Snow Crown', 'Mayflower', Candid Charm', 'Mormon', 'Agrahani', 'poushi', 'maghi', 'Snow White', 'Snow Grace'. Self-blanching varieties are 'Self Blanche', 'Early Tuscan', 'Late Tuscan' and heirloom varieties include 'All the Year Round', 'Early Pearl', 'Early Snowball', 'Igloo', 'Viloetta Italia' and 'Walcheren Winter'.
Cauliflower and [[broccoli]] are the same [[Brassica oleracea|species]] and have very similar structures, though cauliflower replaces the green flower buds with densely packed white flower buds. This high resemblance permitted a [[genetically engineered]] cross to be performed between these two species resulting in a new variety called a [[brocciflower]]. It has very pale green heads densely packed like cauliflower and a flavor similar to broccoli but should not be confounded with a [[broccoflower]] which is simply a variant [[cultivar]].
===Different colors===
*Green cauliflower of the ''B. oleracea'' Botrytis group, called "Romanesco" has been commercially available in Europe since about 1990. Its head is a nice example of a [[fractal]] image in nature, repeating itself in [[self-similarity]] at varying scales.<ref>{{cite web | author = John Walker | title = Fractal Food: Self-Similarity on the Supermarket Shelf | url
= http://www.fourmilab.ch/images/Romanesco/ | accessdate = August 28 | accessyear = 2006 }}</ref>
*Orange cauliflower (''B. oleracea'' L. var. ''botrytis'') called "Orange Bouquet" is available in [[North America]], sporting 25 times the level of [[Vitamin A]] of white varieties. This variety is a [[hybrid]] of a [[swamp]]-growing [[mutant]] found in [[Canada]] and a standard white cauliflower. Another orange cultivar goes by the name "Cheddar".
*[[Purple cauliflower]] also exists, originating in Southern Italy. The purple color is caused by the presence of the antioxidant group [[anthocyanin]], which can also be found in [[red cabbage]] and [[red wine]].<ref>[http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=179842 Anthocyanin in Cauliflower]</ref>
==Nutrition==
Cauliflower is low in fat, high in [[dietary fiber]], [[folate]], water and [[vitamin C]], possessing a very high [[nutrient density|nutritional density]]. As a member of the [[brassica]] family, Cauliflower shares with [[broccoli]] and [[cabbage]] several [[phytochemical]]s which are beneficial to human health, including [[sulforaphane]], an anti-cancer compound released when cauliflower is chopped or chewed. In addition the compound indole-3-carbinol, which appears to work as an anti-[[estrogen]], appears to slow or prevent the growth of tumors of the breast and prostate.<ref>[http://papa.essortment.com/cauliflowernut_rwuv.htm Nutritional benefits of Cauliflower]. Retrieved December 14th, 2006</ref> Cauliflower also contains other [[glucosinolate]]s besides sulfurophane, substances which may improve the [[liver]]'s ability to detoxify carcinogenic substances.<ref name="WHF">[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13 World's Healthiest Foods article on Cauliflower]. Retrieved December 14th, 2006</ref>
Cauliflower also contain compounds which can be harmful to certain individuals, including [[goitrogen]]s which suppress the functioning of the thyroid gland, and [[purine]] which is broken down into uric acid and can cause or aggravate [[gout]] or [[kidney stone]]s.<ref name="WHF"/>
== Cooking ==
Cauliflower can be boiled, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.<ref>[http://extension-horticulture.tamu.edu/extension/newsletters/vpmnews/apr02/art4apr.html Stephens, M. J., ‘’ Secondary Edible Parts of Vegetables’’, Vegetarian, vol 5, 1998, retrieved November 6, 2006.]</ref> These should be broken into similar-sized pieces so the florets are cooked evenly. After eight minutes of steaming or five minutes of boiling the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish [[Cauliflower cheese]], or with a [[meat]] [[gravy]].
[[Low carbohydrate diet|Low carb dieters]] can use cauliflower as a reasonable substitute for [[potatoes]] because while they can produce a similar texture, or [[mouth feel]] they lack the [[starch]] of potatoes; cauliflower is actually used to produce a potato substitute known as [[fauxtato]].
==External links==
* [http://growingtaste.com/vegetables/cauliflower.shtml Cauliflower for the home gardener]
* [http://arxiv.org/pdf/cond-mat/0411597 Fractal dimensions of a green broccoli and a white cauliflower (Kim)] (PDF)
* [http://bip.cnrs-mrs.fr/bip10/choles.htm Cholesterol in Plants]
==References==
<references/>
[[Category:Inflorescence vegetables]]
[[Category:Brassica]]