Cauliflower is a vegetable mostly eaten in winter, between October and April.
Nutritional value of cauliflower
With few calories (24 kilocalories per 100 grammes), cauliflower is rich in vitamin C and a source of vitamin B9. It has high amounts of potassium and fibre.
There are about twenty varieties of cauliflower which differ by their season of maturity. Thus, there are spring, summer, autumn and winter varieties of cauliflower.
The hypertrophic floral meristem of cauliflower, which belongs to the same species as cabbage, is what is eaten. Choose a firm head with white, unbruised inflorescences and delicate and tight florets.
Cauliflower is a low-calorie vegetable. © DR