Cauliflower Calling

Cauliflower is often considered one of the healthiest foods on earth- and there is good reason why

Mark Twain may have been cheeky about the cauliflower when he said, “A cauliflower is nothing but a cabbage with a college education,” but the fact is that this vegetable is today being feted for its low calorific and high nutritive values.

Cauliflowers have been grown for several centuries and its ancestry is linked to the wild cabbage with similarities in appearance with kale or collards. It is generally believed to be native to the Mediterranean region, especially the north-eastern portion of this region in what is now the country of Turkey. Its history here dates back over 2,000 years.

After having undergone several transformations, it became popular in Europe in the 16th century and was taken to North America in the late 1600s. Cauliflowers were loved in the court of Louis XIV.

The English word cauliflower is likely derived from the Italian word cavolo fiore (cabbage flower or flowered cabbage).

Cauliflower is low in fat, low in carbohydrates, and high in dietary fibre, folate, water, and vitamin C. Here are some valid reasons for you to consume this vegetable.