Essential Information & explanations, latest texts & monographs on
Cauliflower.
The Something-Went-Wrong-What-Do-I-Do-Now Cookbook: What to Do About Salty Soup, Burned Stew, Fallen Cakes, Overcooked Cauliflower, Runny Eggs, crusty by John, Bear
Cabbage or Cauliflower?: A Gardener's Guide to the Identification of Seedlings by Judith Eldridge
Of cabbages and kings cookbook : an uncommon collection of recipes featuring that family of vegetables which includes broccoli, Brussels sprouts, cauliflower, col by Charlotte Snyder Turgeon
The Trouble With Cauliflower by Jane Sutton
Broccoli and Company: Over 100 Recipes for Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Kohlrabi, Mustard, Rutabaga, and Turnip by Audra Hendrickson
COM (94) 169 Final, Brussels, 26.04.1994: Proposal for a Council Regulation (EC) Fixing the Basic Price and Buying-in Price for Cauliflowers for the Period 1 to 31 May 1994 (COM (94) 169 Final, Brussels, 26.04.1994) by European Communities / Union (EUR-OP/OOPEC/OPOCE)
COM (94) 285 Final, Brussels, 24.06 [June].1994: Proposal for a Council Regulation (EC) Fixing the Basic Price and the Buying-in Price for Cauliflowers, Peaches, Nectarines, Lemons, Tomatoes, Apricots, Pears and Aubergines for July 1994 (COM by European Communities / Union (EUR-OP/OOPEC/OPOCE)
COM (94) 189 Final, Brussels, 18.05.[May].1994: Proposal for a Council Regulation (EC) Fixing the Basic Price and the Buying-in Price for Cauliflowers, Peaches, Nectarines, Lemons, Tomatoes and Apricots for June 1994 (COM (94) 189 Final, Bru by European Communities / Union (EUR-OP/OOPEC/OPOCE)
Nga Garden Library: Cauliflower, Broccoli, and Cabbage by Natl Gardening Assoc Staff
COM (95) 220 Final, Brussels 24.05.1995: 07 - Transport: Proposal for a Council Regulation (EC) Fixing the Basic and Buying-in Prices for Cauliflowers, Peaches, Apricots, Nectarines, Lemons and Tomatoes for June 1995 (COM (95) 220 Final, Bru by European Communities / Union (EUR-OP/OOPEC/OPOCE)
Cauliflowers (ADAS/MAFF Reference Book) by Nexus Media Ltd
COM (96) 246 Final, Brussels, 24.05.1996: 03 - Agriculture, Silviculture and Fisheries: Proposal for a Council Regulation (EC) Fixing the Basic and Buying-in Prices for Cauliflowers, Peaches, Apricots, Nectarines, Lemons and Tomatoes for June 1996 (COM by The Stationery Office Books (Agencies)
Cauliflower Santa (holiday cards) by Graphique De France
Broccoli & company : over 100 healthy recipes for broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens rutabaga, and turnip by Audra Hendrickson
International Standardisation of Fruit and Vegetables Colour Gauge for Use by the Trade in Gauging the Colour of Cauliflowers by Oecd
Cauliflower
Cauliflower is a vegetable belonging to the Cabbage family (Family Brassicaceae or Cruciferae). Its scientific name is Brassica oleracea var. botrytis.
Cauliflower is a source of nutritional vitamins and minerals. Cauliflower is most commonly eaten cooked, but it may also be eaten raw or pickled, and is often sold in that form commercially with pickled onions and pickles (pickled cucumbers).
According to the United States Department of Agriculture, cauliflower provides 94% of Vitamin C for a PDV based on a 2000 calorie diet. It is also an important source of protein, thiamin, riboflavin, niacin, calcium, iron, magnesium, phosphorus, and zinc, and a very good source of dietary fiber, vitamin C, vitamin B6, folate, pantothenic acid, and potassium. This food is low in saturated fat grams, and very low in cholesterol (values under the gram).
In March 2003, Britain's Department for International Development released a study showing that cauliflower in India had high concentrations of heavy metals such as lead, cadmium and zinc, far exceeding those permissible under Indian law. On September 23, 2002, a 17-year-old boy died after eating a small cauliflower he plucked from a field. It is believed that his death was due to pesticides that were sprayed on the cauliflower, and not the cauliflower itself.
Only the head of the cauliflower is eaten, a part known as the white curd. This is a thickly clustered part of the plant that consists of a stalk of flower buds. This stalk is surrounded at the base by thick, green leaves.
Harvesting the vegetable
The delicate process
As soon as the head appears, gardeners tie the plant's leaves over the head in order to blanch it, a process allowing it to stay white. They must harvest the plant once it has reached what they presume to be its full size and ripeness, but they are careful not to wait too long, or else it will flower.
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.
Where it is grown
Most of the vegetable produced in the United States comes from the state of California.
Food | List of fruits | List of vegetables
The above article is adapted from from Wikipedia All Wikipedia article text is available under the terms of the GNU Free Documentation License
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