A guide to cauliflower: its properties, its nutritional characteristics and how to grow it. Plus two delicious recipes where the vegetable takes centre stage.
Cauliflower, scientific name brassica oleracea var. botrytis, belongs to the family of crucifers or brassicaceae. It associates well with tomato, celery, sage, rosemary, hyssop, thyme, mint and wormwood, which repel the cabbage white butterfly, and with cut lettuce and spinach, which act as repellents against flea beetles. Association with garlic, onion and all other varieties of cabbage should be avoided.
The word cauliflower derives from the Latin caulis (stem, stalk) and floris (flower). The family to which cauliflower belongs comprises 300 genera and almost 4,000 plant species – not all edible – such as: cabbage, white cabbage, Brussels sprout, broccoli, turnip, radish, mustard and horseradish.
Cauliflower has a biennial cycle: in the first year the vegetative phase takes place, involving the development of the root system and the epigeal part (the part that emerges from the soil), and the "head" – the rounded apical bud that represents the edible part of the plant and is rich in reserve substances – is fully formed. During the second year, the plant enters the reproductive phase, with the development of floral shoots and the subsequent ripening of the seeds, which are round and blackish or brownish-red.
The plant has a taproot, that is, a cone-shaped root system in which the central part is more developed than the surrounding ones. The root is not very deep, the stem is short (15–40 centimetres) and almost cylindrical in shape. The leaves, varying in number (20–100) depending on the cultivar, are broad, thick and wavy; their colour ranges from green to grey. The leaves surround and protect the head. Each cultivar has a head of a different colour and size, which can range from pure white to yellow and green, from pink to violet.
There are conflicting views about the origin of cauliflower. According to some botanists it is native to the Middle East, while other sources suggest a European origin. What is certain is that it was known and prized by the Romans, who were aware of its therapeutic virtues and consumed it raw, before banquets, to slow the absorption of alcohol. The beneficial effects of eating cauliflower were also known in the 1500s, when it was loaded onto ships sailing to discover America, along with other vegetables from the crucifer family, to prevent scurvy, caused by a deficiency of vitamin C.
Cauliflowers grown in Italy are distinguished by their ripening times into: early (ripening 75–85 days after transplanting), mid-season (90–135 days), late (135–185 days) and very late (from 135 to over 240 days). Early cauliflowers are also referred to as tropical.
Most of the cultivars grown in our fields have a white "head". However, thanks to recent projects aimed at promoting local produce, varieties of different colours are once again widespread.
Despite the invasion of hybrid varieties in recent years, Italy has always been one of the most important centres of differentiation for cauliflower and broccoli: this is why there is such a large number of traditional Italian cultivars. Among the ancient cultivars of white colour are the tardivo di Fano, the gigante di Naples, the primaticcio di Toscana and the cavolfiore di Moncalieri. Green inflorescences include the verde di Macerata, the verde di Palermo, the romanesco and the cima di cola della Puglia. Yellow is found in the precoce di Jesi, while violet is typical of the violetto di Catania.
The cauliflower plant prefers a cool, humid climate, though current varieties allow it to be grown with excellent results across most Italian regions. The old farming proverb "cavolfiore, piedi in acqua e testa al sole" – cauliflower: feet in water and head in the sun – aptly describes the nature of this vegetable, which is particularly susceptible to drought, especially in the early stages of its development. For this very reason, the most widespread cultivation is the autumn–winter cycle, which can ensure sufficient soil moisture. It is advisable to sow in a medium-textured, deep, cool, organically rich and well-drained soil. Avoid acidic soils and choose those with a pH between 6.5 and 7.5. Deep soil cultivation is necessary to guarantee an adequate water reserve for the plant and to provide support for the robust root system.
Cabbages are normally sown in a seedbed or, better still, in cell trays, covering the seed with approximately 0.5 centimetres of soil.
Sowing extends, depending on the area and variety, from January (summer varieties) to September (spring varieties). After sowing it is advisable to cover the seed with a thin layer of soil and water very lightly.
In a seedbed from late August (in cold areas with early and long winters) to mid-September (in areas where the cold is concentrated in the months of December and January). After the third true leaf has emerged, the first transplant can be carried out, placing the seedlings in the ground (cold frame or greenhouse) or in small pots. Continue with the second transplant from February to April, planting the seedlings deep in the ground, up to the first tier of small leaves. Harvesting takes place from late May to June.
From the end of March to the beginning of April in a seedbed or, in temperate areas, directly in the open field. Transplant the seedlings after 30–40 days and harvest from late August through all of September.
During the month of May and the beginning of June. Harvesting takes place in October–November (autumn cabbages) or in November–December (Christmas cabbages).
In January on a hotbed, by creating a miniature greenhouse, following the instructions for autumn sowing. Harvesting takes place in June.
After approximately 40 days the seedlings are ready to be transplanted into open ground, spaced approximately 50/60 cm apart. When transplanting, the middle hours of the day should be avoided so as not to stress the young seedling.
Throughout history, cauliflower and other crucifers have been widely used for their potential health benefits. Cauliflower was, for example, recommended as a laxative and for preventing pulmonary complaints and rheumatism.
Cauliflower has a good content of vitamin C, potassium, phosphorus and calcium, albeit in a form that is poorly assimilable. It also contains vitamins A, B2, K and folic acid, and its dietary fibre content is notable.
The health benefits derived from consuming cruciferous vegetables stem from the sulphur-based compounds (sulphurous compounds) they contain. Numerous scientific studies have confirmed that the protective action against the onset of certain types of cancer derived from eating cruciferous vegetables is attributable precisely to these compounds, which are also responsible for the characteristic smell during cooking. Sulphurous compounds, in fact, facilitate the elimination of toxic and potentially carcinogenic substances at a cellular level, thereby performing an anti-tumour function. The cruciferous family includes vegetables that are consumed both raw and cooked. In particular, it is from raw vegetables that the anti-tumour effect is obtained. Conversely, cooking significantly reduces the beneficial effect. Where possible, it would be preferable to favour raw consumption of these vegetables, so as not to dissipate their positive properties.
It is important to remember that some sulphurous compounds may, however, cause problems for a specific portion of the population. In individuals suffering from thyroid disease, these compounds could alter the functioning of thyroid hormones. The negative effects are, however, neutralised by cooking, as these compounds disperse into the cooking water. Such effects do not occur under any circumstances in the healthy population, which is warmly recommended to consume cruciferous vegetables for the detoxifying properties mentioned above.
Italian traditional agri-food products (Pat) are products included in the relevant list drawn up by the Ministry of Agricultural, Food and Forestry Policies in collaboration with the Regions. The requirement for recognition as a Pat is to be "obtained using processing, preservation and ageing methods that are well established over time, uniform across the entire territory concerned, in accordance with traditional rules, for a period of no less than twenty-five years".
A Slow Food Presidium, the broccolo di Torbole has a corymb-shaped inflorescence resembling a ball, yellowish in colour. If left to grow, the plant, which reaches a height of almost one metre, fills with yellow flowers. The seeds, a dark red colour, are sown towards the end of June and protected from excessive sunlight with mats that are frequently wetted. The vegetable is small, averaging 450 grams, but it should be noted that even the innermost leaves are edible.
As the name suggests, this vegetable has a large white inflorescence. It is generally harvested in autumn, but some varieties ripen later and take their name from the month of harvest: gennarese, febbrarese, marzatico or aprilatico. It is one of the main ingredients of insalata di rinforzo, a typical Neapolitan dish prepared during the Christmas period.
Originally tending towards yellow in colour and characterised by spiral conical protuberances, following numerous selections it now presents as white with a less irregular surface. The production area extends across the province of Ascoli Piceno (the coastal strip of San Benedetto del Tronto) and Ancona (Jesi and surrounding areas).
It has a white or ivory-white colour, a compact structure and no furriness. The production area is concentrated around Fano (PU) and extends to surrounding areas of the coastal strip as far as Senigallia (AN).
Unlike the white cauliflower, the cavolfiore di Moncalieri, which tends towards yellow in colour, is also eaten raw, in salads, with oil, parmesan, pepper and salt. In addition to the inflorescence, the green leaves surrounding it are also eaten. The production area of this vegetable corresponds to the Turin municipalities of Moncalieri, Santena, Nichelino and Trofarello.
The inflorescence is pinkish in colour, tending towards violet. Among its distinctive features is the absence of any smell during cooking. The main production area corresponds to the region of Sicily.
The head, known as the "palla", is slightly pointed and covered by the leaves even at maturity. It is distinguished by its very intense flavour. The territory involved in its production corresponds to the provinces of Florence and Arezzo.
Typical of the Valdarno, the surroundings of Florence and the province of Arezzo, the cavolfiore precoce toscano has a yellow-coloured inflorescence ("palla"), completely covered by the leaves that form the "cartoccio". The more tender, paler leaves are boiled or used in soups.
Preparation and cooking time: 45 minutes
Ingredients for 4 people: 1 kg of cauliflower, 4 cloves of garlic, a loaf of homemade bread, white wine vinegar, extra virgin olive oil, salt, pepper.
Cut 8 thick slices from the loaf of bread, toast them and rub them with the garlic cloves. Clean the cauliflower and boil it in lightly salted water, drain it al dente and keep the cooking water. While still hot, cut it into small pieces, taking care not to break the florets, season with salt and stir gently. Dip the toasted bread slices one at a time into the cauliflower cooking water for a few seconds, then arrange them on a serving dish. Cover them with the boiled cauliflower, dress with oil, vinegar and ground black pepper, and bring to the table.
Preparation and cooking time: 1 hour
Ingredients for 4 people: 1 cauliflower, a small bunch of parsley, 50 g of breadcrumbs, 200 g of pecorino, 50 g of butter, salt.
For the béchamel: 50 g of wheat flour, 500 ml of milk, 50 g of butter, salt, pepper, nutmeg.
Clean the cauliflower, discarding the leaves, divide it into medium-sized pieces and cook in salted boiling water for about ten minutes. Melt the butter in a saucepan and stir in the flour; add the warm milk, a pinch of salt and nutmeg, and bring to the boil, stirring continuously. Cook for a couple of minutes and add a portion of the fresh pecorino, letting it melt quickly. Drain the cauliflower florets, arrange them in a buttered oven dish and cover with the béchamel: place pieces of the remaining pecorino and knobs of butter on the surface and sprinkle with breadcrumbs. Place in the oven at 180°C and cook until the surface appears golden. Before serving, garnish with the chopped parsley.
This guide forms part of the Città d'Orti project, which brings together LifeGate, Slow Food and Comart in the shared goal of promoting urban agriculture through the spread of home, corporate and community vegetable gardens.
Read also: Cauliflower salad recipe with anchovy sauce