Cauliflower belongs to the species Brassica oleracea under the family Brassicaceae. With its prime origin in the Northeast Mediterranean region, cauliflower belongs to the Botrytis cultivar group. Cauliflower is divided into four major groups based on their regions of cultivation. Theses are popularly addressed as Italian biennial and annual types, Northwest European biennials, Northwest European annuals and Asian Cornish. Cauliflower is commercially cultivated in green, orange and purple colors. The orange one contains higher amounts of amount of Vitamin A, whereas purple cauliflower contains higher quantities of anthocyanin, the pigment due to which it gets its typical color.

Nutritional Analysis :

Cauliflower contains high quantities of dietary fiber. Other nutrients present in cauliflower include Vitamin C, Vitamin B6, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9. Calcium, magnesium, phosphorous, potassium, zinc and iron are the minerals found in cauliflower.. Being a member of the brassica family, cauliflower contains many photo chemicals highly beneficial for human health along with sulforaphane known to fight cancer to a great extent. Another compound called indole-3-carbonol is also present in this vegetable plant and consists of anti-estrogen properties known for combating tumors of the breast.

Health Benefits :

High intake of cauliflower is seen to combat prostate cancer. The glucosinolates present in it further helps improve functioning of the liver and consequently detoxifying the body. These vegetables are good anti-oxidants and help in lowering the risk of obesity, high blood pressure, diabetes, stomach, pancreas, lung and bladder diseases.

Preparations :

Cauliflower is most edible in its cooked form. It can be steamed, fried or pickled for longer use. Cauliflower juice is can also be extracted and further dried to form cauliflower juice powder is which also widely available in the markets.

References :

Crisp, P. (1982). "The use of an evolutionary scheme for cauliflowers in screening of genetic resources". Euphytica 31 : 725. doi : 10.1007/BF00039211 .

Swarup, V. and Chatterjee, S.S (1972). "Origin and genetic improvement of Indian cauliflower". Economic Botany 26 : 381–393.

Farnham, M. (2007). "Vegetable Cultivar Descriptions for North America:Cauliflower".

Dickson, M.H., Lee C.Y., Blamble A.E. (1988). "Orange-curd high carotene cauliflower inbreds, NY 156, NY 163, and NY 165". HortScience 23 : 778–779.

Carcinogens at Oxford Journal . Retrieved December 14, 2006

World's Healthiest Foods article on Cauliflower . Retrieved December 14, 2006

Kirsh, VA; Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB (2007). "Prospective study of fruit and vegetable intake and risk of prostate cancer". Journal of the National Cancer Institute 99 (15): 1200–9. doi : 10.1093/jnci/djm065 . PMID 17652276 .