Orange You Glad We Said Cauliflower?

Share this post

Knock-knock. Who's there? Orange Cauliflower, that's who! The  warm ochre cauliflower in the west coast TakeHome cases this week is still a relative rarity  in the produce world. Sometimes also called Cheddar Cauliflower, it has no  cheese flavor. This special variety originated from a Cornell University crucifer  breeder in New York. As you may recall, cruciferous vegetables belong to the  Brussels sprouts, kale, boc choy, and cabbage clan.

orange cauliflowerWhat's makes this cauliflower so great? The taste of course. Also the nutrients:  the yellow/orange color in the cauliflower, just as in carrots, yams, and  mangoes, comes from beta-carotene. Our bodies use beta-carotene to make  Vitamin A, which supports our eyesight and overall immune system. Orange  cauliflower contains a least 25% more beta-carotene than white cauliflower.

This cauliflower is a natural hybrid that took three decades to develop from  a chance orange curd found in a field of white Brassica oleracea. This new  vegetable is not GMO, but bred the old fashioned way. Hybrids occur naturally.  Fruit and vegetables from the FruitGuys are never GMO.

Preparation:
Cut off leaves and hard stem. Break or cut into florets. Throw in boiling salted  water for 5 minutes, strain and serve with butter, salt and pepper; or cook down  for a copper-colored soup; or simply steam the florets and serve with peas or  carrots as a color complement.

Storage:
Fresh-picked veggies always taste best eaten as soon as possible when the  nutrients are at their most potent. Cauliflower can be kept for up to five days in a  loose plastic bag in the crisper section of the fridge. Keep stem down, head up so  moisture does not collect in the florets.

- Heidi Lewis

Sign up for our monthly newsletter

 

Recent Food articles:

Ancient grains: the hype and the health
January 26, 2016
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
’Tis the season to enjoy a bowl of chili
December 16, 2015
November 15, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
October 11, 2015
How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
January 11, 2016
Exploring the diverse universe of apples
December 16, 2015
Improving your posture is straight-up crucial
December 15, 2015
December 10, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.