Sprouting Orange Cauliflower
Inventory, lb : 0
Sprouting Orange cauliflower forms small, uneven stalks with clusters of orange-hued florets, or curds, at the very tops. The light green stems are firm and tender, measuring between 2 and 10 centimeters long, with some attached to the thicker, central stalk. The entire Sprouting Orange cauliflower, its stalk and florets, are edible. The florets offer a soft and crumbly texture and a mild taste with a sweet and nutty flavor.
Sprouting Orange cauliflower is available for a short time in the early spring.
Sprouting Orange cauliflower is botanically known as Brassica oleracea var. botrytis and is a cool season biennial, meaning it takes two full years to flower. Sprouting cauliflower develops in two ways, either from buds located at the base of older leaves left to grow in the fields or when a heat wave or extremely warm weather causes the newly forming heads to suddenly flower. Orange sprouting cauliflower is not a common sight in grocery stores because farmers don’t often leave them to develop.
Sprouting Orange cauliflower is rich in vitamins C and K and folate. It is also a good source of B-complex vitamins, manganese, phosphorus, and fiber and contains some protein, potassium and magnesium. The orange color is due to the presence of the antioxidant-rich beta-carotene.
Sprouting Orange cauliflower can be used raw or cooked and can be substituted for regular cauliflower in most recipes. Cut florets for salads and crudité platters. The stemmy heads can be roasted, grilled, steamed or sautéed and will likely lose its orange pigment when heated. If possible, add Sprouting Orange cauliflower at the end of the cooking process so it retains more of its nutritional value. The florets can be pickled to preserve their nutrients and color. Store Sprouting Orange cauliflower loosely in a plastic bag in the refrigerator for up to 5 days.
Sprouting Orange cauliflower is not the same as a new hybrid cauliflower developed in Japan called karifurore. It is also called stick cauliflower in Japan, fioretto, for “little flower” in the United States and biancoli in the United Kingdom. It is a hybrid cross between broccoli and the Chinese kai-lan made by Japan’s Tokito Seed Company. The result is a sweeter flowering cauliflower with year-round growing capabilities.
Orange cauliflower was discovered during the 1970s as a random mutation of a normal, white cauliflower. It was further hybridized in the early 1980s by the New York State Agriculture Station in Geneva, New York. It was the first time cauliflower had been hybridized. Today, there are several named varieties of orange cauliflower, such as ‘Cheddar’ and ‘Orange Bouquet’ though it is typically listed as Sprouting Orange cauliflower by farmers and retailers. Cauliflower is native to the northern Mediterranean, eastern Europe, and what is now Turkey. It requires cool growing conditions and prefers areas that are in a temperate range and is very sensitive to changes in temperatures. Too much heat during the end of the growing season will result in flowering heads. Sprouting Orange cauliflower is most likely spotted at farmer’s markets and on restaurant menus in temperate growing regions.
Recipes that include Sprouting Orange Cauliflower. One is easiest, three is harder.
|Bon Appetit||Kung Pao Cauliflower|
|Vegan Huggs||Finger Lickin' Good BBQ Cauliflower Wings|
|Bon Appetit||Cauliflower with Pumpkin Seeds, Brown Butter, and Lime|
|Omnivores Cookbook||Stir-Fried Cauliflower with Tomato Sauce|