The name Cauliflower comes from the latin words Caulis ("stalk") and floris ("flower"). Believed to have originated in Cyprus, cauliflower was also grown in Syria before being introduced to Spain in the twelfth century. From Spain it spread to Italy, France and other parts of Europe and eventually to North America.

Commonly seen in everyday white varieties (Snow Crown and Ravella), you can also find other colors of cauliflower such as the Purple Cape variety and the lime green pyramid cauliflower referred to as Romanesco. If you happen upon a head of Purple Cape, be assured you will enjoy the benefits of cancer fighting athocyanins, which are typically found in red grapes, red cabbage and other red fruits and vegetables. You may also find orange cauliflower, which contains 25 times the level of Vitamin A of white varieties. In general, cauliflower contains a high amount of vitamin C, folate, and fiber, making it an excellent vegetable to add to your meals on a regular basis.

Cauliflower is made up of bunches of tiny florets called the "curd". When buying, make sure the florets are compact and form a tight head whose outer leaves are crisp and green. Some white cauliflower may turn yellow in alkaline water. If you desire whiter cauliflower, try adding a tablespoon lemon juice to the water and make sure to cook in a non-aluminum pot.

To prepare, separate the head into individual florets and wash. Serve raw with hummus or another tasty dip, simply steam and drizzle with olive oil or melted butter, or try one of our favorite winter dishes: Berbere Chicken Stew. Enjoy!

By Ellie Downing