The name cauliflower comes from the Latin, from the noun caulis, which means cabbage, and floris which means flower. It is a particular variety of the Brassica oleracea and it is a vegetable typical of the winter that features an inflorescence, called head or ball that can be of different colors and that represents the edible part of the vegetable with a sweet, aromatic and delicate flavor. In Italy the cauliflower is grown especially in Campania, in the Marche region, in Puglia, in Lazio, in Lombardia, in Piemonte and in Veneto.
The cauliflower is a great vegetable to cook; perfect when boiled, steamed, ai gratin with spices but can also be eaten raw. It can be had as a side but also as main ingredient of main courses, as for example soups. In any case, it is important not to overcook it, to not harm the nutrients it contains.
How did it arrive in Italy?
The cauliflower is a vegetable that comes from the Middle East that was brought a long time ago to Italy. There is many evidence that confirms that the Romans ate it regularly before banquets to better absorb alcohol and enjoyed it in a variety of recipes.
Some facts about the cauliflower
The cauliflower comes in many varieties that can be distinguished based on the ripening period, color and size of the inflorescence. According to the ripening period we can tell the extremely early varieties which are harvested in the month of October; the early varieties which are usually harvested between November and December; the winter varieties which are picked up in January-February and the late varieties which are collected between March and May. There are several Italian varieties but let us discover the ones that are most popular in Italy!
Naples’ giant cauliflower
The giant cauliflower of Naples, as the name suggests, is a vegetable characterized by an inflorescence of significant size, of a white color that tends to become yellow if it is not harvested at the right time and grows more than it is supposed to. The main kind grows in the fall but there are a lot of varieties that are to be harvested later on and take the name of the months in which they are harvested: gennarese (January), febbrarese (February), marzatico (March) o aprilatico (April). It is mainly prepared by boiling it and it is one of the main ingredients of the insalata di rinforzo, one of the most ancient traditional Christmas recipes of Naples’ gastronomic tradition.
Violet cauliflower of Sicily
The violet cauliflower is a vegetable typical of the Piana di Catania. It is abundantly present between Adriano and Biancavilla, at the border with the provinces of Enna and Catania. The mix of anthocyanin not only lends to it the red-violet color of the inflorescence but helps to reinforce the protective role of the cauliflower against tumors. It is a typical local variety that stands out among the rest for its unmistakable and unique flavor, the result of being grown in volcanic soil.
Roman cauliflower
The Roman cauliflower is a typical Italian vegetable, typical of the Lazio region, but it is grown also in other areas of the country. This cauliflower is very particular because it presents the typical shape of the flower with a vivid green yellow color and small pointy cones.
Green cauliflower
The green cauliflower has a medium sized head, it is green and comes with a great flavor. It is gown especially in the central and southern regions of the Italian peninsula.
Benefits and nutritional properties
Eating cauliflower means bringing fibers which are allies to the the wealth of the intestine, helping feeling full, reducing inflammation and keeping the absorption of cholesterol and sugars in check.
The molecules responsible for the organoleptic features are made of sulphureous mixes called isothyocianates, the very same ones that according to scientific research would be essential in preventing cancer. Among these stands out sulforaphane, a bioactive mixture able to inhibit tumor cells. Among vitamins, vitamin C is antioxidant very important for the immune system and for collagen synthesis; vitamins of the B group favour a good metabolism; finally, vitamin K is involved in the coagulation processes.
In terms of minerals potassium helps protect the heart while calcium and phosphorus help keep teeth and bones strong an healthy, finally manganese supports the body’s antioxidant barrier.
Cauliflowers are usually suggested when affected by diabetes as they help keep the sugar to a level; they help regulate the heart beat and keep blood pressure in check; they stimulate the functioning of the thyroid and are helpful in the diet of those who suffer from ulcerative colitis. A true godsend that nobody should pass on!
Be careful with the interacting with medications
Cauliflowers are rich in vitamin K, which could be a problem with medications especially if they are blood thinners. Vitamin k and anticoagulants become enemies and as a result those who are taking similar drugs should steer clear from cauliflower
Cover Image: salepepe