Brassica Oleracea in the family Brassicaceae, also known as the cruciferous family.
Cauliflower, which means “cabbage flower,” is a descendant of the wild cabbage.
The earliest mention of cauliflower is the Latin encyclopedia Natural History by Pliny the Elder in the 1st century A.D. Pliny names cauliflower the most pleasant tasting variety of cabbage, which American’s wouldn’t be able to enjoy until the 1920s! Such a long wait!
Originally grown in Western Asia near the Mediterranean but made popular in England in the time of Louis XIV. This winter favorite grows fantastically in the Southern California climate.
Cauliflower is low in calories, but one cup of cauliflower contains almost as much potassium as a banana and almost as much vitamin C as a medium orange!
“Growing up I was a part of a broccoli family. Broccoli was a regular part of our diet and our family’s favorite veggie! BUT my cousins were part of a cauliflower family and refused to even touch broccoli! Every family gathering, we would have to make both types of veggies in order to make everyone happy, all the while touting how superior our’s was over the other’s.
This went on for years, and it wasn’t until I studied brassicas in school that I realized they were in the same family! While we still have our leanings, we now all accept the amazing versatility and flavor of the brassica family.”
Farmer Mat: Cauliflower Tortillas via Joshua Weissmann’s Slim Palate
Farmer Jazz: Maqluba (Upside-Down Chicken and Rice) via New York Times Cooking
Farmer Annika: Roasted Beer & Lime Cauliflower Tacos with Cilantro Coleslaw via Thug Kitchen Blog*