I Am a Cauliflower

An article written for a monthly column and to be included in a book called I AM A……


Hello my name is Carmelita and I am a Cauliflower.  My ancestors can be traced back to the wild cabbage that originated in ancient Asia Minor, and they resembled kale or collards not what we look like today. Our name comes from the Latin words caulus (cabbage) and floris (flower). We were originally grown in the Mediterranean and Asia Minor as a vegetable for over 2000 years.  We were an important part of the diet in Italy and Turkey since 600 BC and we became popular in France after King Louis XIV favoured our nutty sweet flavour after that we became very popular and people all over northern Europe loved to eat us. By 1633, we were known as Cole Florie (cabbage flower) but now people call us cauliflower. We are readily available in supermarkets all year round, but our best seasons are spring and fall. I have lots of different cousins and we can be all sorts of different colors including pale green, white or even purple. We have all sorts of different pretty names like “Snowball”, “Snow Crown”, “Mayflower”, “Snow White” and we have been described as a bridal bouquet. Asian Indians love to eat us with curry spices but we are good with lots of different sauces and the very best with melted cheese. We are packed with vitamins and just one serving of cauliflower can supply you with a whole day’s worth of vitamin C and one serving only contains 25 calories. We are also an excellent source of Vitamin K, folate and fibre. We are also naturally high in purines, two types of phytochemicals, glucosinolates and thiocyanates. These chemicals increase the livers ability to detoxify harmful substances in the body, making us a great de-tox companion. Furthermore a sulphur compound in my body called sinigrin, may inhibit cancer development. Experts recommend you should eat at least 3 to 5 servings of cruciferous vegetables per week, including cauliflower, cabbage and broccoli. The high vitamin C content is linked with protection against rheumatoid arthritis. In addition to all this we also contains a phytonutrient, indole-3-56, which is linked to reduced cardiovascular risks. So we are not just pretty to look at we are pretty good for your wonderful body. So enjoy my great flavour and get healthy at the same time. Bon voyage – see you in the spring.

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