The oldest record of cauliflower dates back to the 6th century B.C. source
The oldest record of cauliflower dates back to the 6th century B.C.
Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality. source
Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.
As weather is a limiting factor for producing cauliflower, the plant grows best in cool daytime temperatures 70–85 °F (21–29 °C),with plentiful sun. source
As weather is a limiting factor for producing cauliflower, the plant grows best in cool daytime temperatures 70–85 °F (21–29 °C),with plentiful sun.
The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting. source
The earliest maturity possible for cauliflower is 7 to 12 weeks from transplanting.
Long periods of sun exposure in summer hot weather may cause cauliflower heads to discolor with a red-purple hue. source
Long periods of sun exposure in summer hot weather may cause cauliflower heads to discolor with a red-purple hue.
When cauliflower is mature, heads appear as clear white, compact, and 6–8 inches (15–20 cm) in diameter, and should be cooled shortly after harvest. source
When cauliflower is mature, heads appear as clear white, compact, and 6–8 inches (15–20 cm) in diameter, and should be cooled shortly after harvest.
There are four major groups of cauliflower. source
There are four major groups of cauliflower.
White cauliflower is the most common color of cauliflower having a contrasting white head (also called "curd") surrounded by green leaves. source
White cauliflower is the most common color of cauliflower having a contrasting white head (also called "curd") surrounded by green leaves.
Orange cauliflower (B. oleracea L. var. botrytis) contains beta-carotene as the orange pigment, a provitamin A compound. source
Orange cauliflower (B. oleracea L. var. botrytis) contains beta-carotene as the orange pigment, a provitamin A compound.
Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. source
Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower.
In 2014, global production of cauliflowers was 24.2 million tonnes, an 8% increase over 2013 world production. source
In 2014, global production of cauliflowers was 24.2 million tonnes, an 8% increase over 2013 world production.
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fiber and protein (table). source
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fiber and protein (table).
Cauliflower contains several phytochemicals, common in the cabbage family, source
Cauliflower contains several phytochemicals, common in the cabbage family,
Cauliflower are under preliminary research for their potential properties, including isothiocyanates and glucosinolates. source
Cauliflower are under preliminary research for their potential properties, including isothiocyanates and glucosinolates.
Boiling reduces the levels of cauliflower compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes source
Boiling reduces the levels of cauliflower compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes
Cauliflower has been noticed by mathematicians for its distinct fractal dimension,predicted to be about 2.8. source
Cauliflower has been noticed by mathematicians for its distinct fractal dimension,predicted to be about 2.8.
