• Cauliflower belongs to the species Brassica oleracea, which contains many familiar favorites like kale, broccoli, cabbage, brussels sprouts and collard greens.
• While most cauliflower is white, there are also orange, green and purple varieties.
• The patterns of bumps and knobs on the surface of a cauliflower follow a fractal pattern, making every individual branch a replica of the cauliflower as a whole!
• Cauliflower can be stored in the refrigerator for up to a week. Keep the stem side down for the best result.
• Pre-cut cauliflower needs to be consumed within several days otherwise it will lose its freshness.
Cauliflower is rich in vitamin C, vitamin K and folate.
It has been mentioned by many cooks and nutritionists before, but cooking vegetables for too long causes a loss in nutrients. This is especially true for cauliflower, as it loses more than 75% of its nutritional value if cooked for more than 30 minutes.
• Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
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