Cauliflower

Cauliflower

Cauliflower is a commercially important plant, belonging to one of several cultivars of the species Brassica oleracea in the genus Brassica of the Brassicaceae (mustard and cabbage) family. The cauliflower's large, rounded "head”, consisting of tightly clustered, immature white or off-white flower buds, is eaten as a vegetable.

Quotes

• Cauliflower belongs to the species Brassica oleracea L. Floral biology and artificial pollination techniques, self-incompatibility, and hybrid breeding are some conventional breeding methods used for cauliflower. ... Brassica oleracea is a diploid species with 2n = 18. All forms of the species, its Chinese crop relative, and several wild relatives share the same chromosome number and are interfertile. ... Breeding in cauliflower is done for curd quality, curd dimensions, flavor, and resistance to pests and diseases and other environmental stresses.
  • Peter Crisp and C. R. Tapsell, "Chapter 9. Cauliflower: Brassica oleracea L.". Genetic improvement of vegetable crops. Pergamon Press. 1993. pp. 157–178. doi:10.1016/B978-0-08-040826-2.50013-8.  (edited by Gautam Kalloo and Berthold Orphie Bergh)

• Cauliflowers, in name at least, are older than the broccolis, and were brought to a high state of development and widely distributed before the latter are mentioned in history. They were grown in the Mediterranean region long before they became known in other parts of Europe.
  ... Heuze states that three varieties of cauliflower were known in Spain in the twelfth century. In 1565 the cauliflower is reported as being extensively grown in Hayti in the New World.
  In 1573-1575, Rauwolf, while traveling in the East, found the cauliflower cultivated at Aleppo, in Turkey. It seems to have been introduced into England from the Island of Cyprus, and it is mentioned by Lyte, in 1586, under the name of "Cyprus coleworts."
  • Arthur Alger Crozier, The Cauliflower. Books on Demand. 2018. p. 10. ISBN 9783734032028.  (164 pages; 1st edition 1891)

• TO BOIL CAULIFLOWER WITH PARMESAN.
  Boil a cauliflower, drain it on a sieve, and cut it into convenient-sized pieces, arrange these pieces in a pudding-basin so as to make them resemble a cauliflower on the dish, season it as you proceed, turn it on the dish, then cover it with a sauce made of grated parmesan cheese, butter, and the yolks of a couple of eggs seasoned with lemon juice, pepper, salt, and nutmeg, and put parmesan grated over it; bake for twenty minutes and brown it.
  • Catherine Thomson Dickens, using the pseudonym Lady Maria Clutterbuck, What shall we have for dinner?. London: Bradbury & Evans. 1852. pp. 48–49.  (2nd edition, October 1851)

External links

• Cookbook: Cauliflower. wikibooks.org.
• Cauliflower. 101 Cookbooks.
• Gaman, Melissa (2025). 25 Cauliflower Recipes to Try Tonight. Taste of Home.