The cauliflower has low amount of cabohydrates, lipids and proteins, which makes it a food hypocaloric. In addition, it contains B vitamins, vitamin K and is very rich in vitamin C (with just 100 g of cauliflower, we will obtain more than half of the recommended daily allowance).
Dietary fiber: 2.5 g
Carbohydrates: 5.3 g
Fat: 0.1 g
Calories: 25 kcal
Types of cauliflower
You can file various colors depending on your species: orange (having beta-carotene like carrots); purple, for the same pigment that makes red wine red; the green one, known in certain parts of the world as brocoflower; or the classic white cauliflower.
Cauliflowers of different colors in the market. (iStock)
What is the season of cauliflower?
From November to April they will be in their greatest splendor, although the collection is advanced to the months of September and October, so we can find it in the supermarkets from these dates.
History and curiosities
-One of the biggest drawbacks when cooking cauliflower it smells. We can solve it by adding to the cooking water a splash of milk (recommended if we are going to make it with bechamel or cheese) or a couple teaspoons of vinegar or lemon, not so much as to alter the flavor of the vegetable but enough to eliminate the stench.
-Arab botanists of the twelfth and thirteenth centuries determined that their origin was on the island of Cyprus.