Sprouting White Cauliflower
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Sprouting White cauliflower form longer, thinner stems and smaller shoots with little clusters of white curds, or buttons, on the tops. Stems may vary in length up to 10 centimeters long. The loose heads look more like a bouquet of flowers, with more stalks and branching stems. The flowering curds are separated and sparser, offering a tender, crumbling texture. Their flavor is much like full grown cauliflower only milder with sweeter, nutty nuances.
Sprouting White cauliflower is available for a limited time in the early spring months.
Sprouting White cauliflower, sometimes called Flowering cauliflower, is the result of overgrown heads or a secondary growth from buds located in the bases of the older leaves. Botanically known as Brassica oleracea var. botrytis, cauliflower is a cruciferous vegetable that grows in temperate climates all over the world. Sprouting White cauliflower is not often spotted at major grocers though it is a familiar sight on restaurant menus in the late spring months.
Sprouting White cauliflower is rich in vitamin C, vitamin K and folate. It is a good source of B-complex vitamins, manganese, phosphorus, and fiber and contains small amounts of protein, potassium and magnesium. Cauliflower provides beneficial phytochemicals called glucosinolates, the source of its pungent cruciferous scent, which also have demonstrated cancer-fighting properties.
Sprouting White cauliflower can be eaten raw or cooked by grilling, sautéing, roasting or adding to a variety of dishes. Use raw florets for crudité platters or salads. Cook the florets lightly or for shorter periods of time to retain their texture and nutritional value. Substitute Sprouting White cauliflower for any recipe calling for cauliflower or broccoli. Add to stir-fry, pasta or grain dishes. Lightly blanch the florets and toss in oil or butter and herbs for an easy side or for adding to other dishes. Pickling the florets will preserve their texture and nutritional value. Store Sprouting White cauliflower in the refrigerator for up to a week. Blanched and frozen florets will keep for up to six months.
Sprouting White cauliflower is not to be confused with the new fioretto cauliflower, also called karifuore, and marketed at caulillini sweet stem. This variety was developed in Japan by the Tokito Seed Company through a hybrid cross between broccoli and the Chinese broccoli variety called gai-lan.
Cauliflower is native to the northern Mediterranean, eastern Europe, and what is now Turkey. It prefers cooler growing conditions and areas that are in a temperate range. Cauliflower is very sensitive to changes in temperatures and dramatic or extreme shifts in temperature during the growing season can result in flowering heads. Commercial growers don’t tend to leave their plants in the ground long enough to produce the late season flowers. Sprouting White cauliflower is most likely spotted at farmer’s markets and on restaurant menus in temperate growing regions.
Recipes that include Sprouting White Cauliflower. One is easiest, three is harder.
|Diethood...The Eating Effect||Coconut Lime Cauliflower Rice|
|My New Roots||Cauliflower Tabbouleh|
|Blissful Basil||Cauliflower Ricotta Stuffed Shells|
|Pinch of Yum||Creamy Cauliflower Garlic Rice|