The humble cauliflower is a member of the cruciferous type of vegetable that include broccoli, kale, mustard greens, turnips, radishes, cabbage, brussel sprouts, Chinese cabbage, horseradish and watercress.
All of the above support your health and healthy body function so we would be quite justified describing cauliflower as a super vegetable as it is rich in vitamin C, vitamin K, B group vitamins, protein, thiamine, riboflavin, niacin and choline which is known for its support of brain function and activity.
Cauliflower is a powerful antioxidant and is chock full of vitamins and minerals that our body needs to ward off the effect of free radicals and inflammation; inflammation being the source of many of our health compromising conditions.
In summary cauliflower included in our diet especially over the winter may support our immune system mitigating the pathogen virus risk over the winter.
Cauliflower was known to the Romans and Arab botanists, it is generally accepted that cauliflower has its origins in Cyprus; there are records of its presence in 16th century France having arrived from Italy around the time of Louis XIV, it was considered an elegant, exotic feature of richly sauced dishes of the time.
We must bear in mind that pre-refrigeration and transport infrastructure development, our food was generally sourced fresh and close to where we lived. Cauliflowers are best suited to sub-tropical through to temperate climates; best suited to the cooler months of the year and are capable of surviving mild frost conditions; we generally expect our cauliflowers to be white, there are in fact considerable colour variations from white through yellow, green, orange even purple and red. The purple or reddish colour is due to the presence of the antioxidant anthocyanin which can also be found in red cabbage and red wine; the same cancer fighting phytonutrients in beetroot, blueberries and raisins, generally accepted to protect us from the ravages of cancers. Selected breeding has resulted in many variations in the range of cauliflowers available, their appearance and flavours.
Cauliflower broken up is used today as a substitute for rice in many dishes or even as a mashed potato substitute.