Cauliflower a Nutritious, Versatile Vegetable

Cauliflower, believed to have originated in Cyprus, has the oldest record dating back to the 6^th century. In England that were known as “Cyprus Coleworts”. A Jewish-Italian traveler wrote from Cyprus in 1593 that cabbages and cauliflower were to be found growing in profusion.

Moorish scholars in the 12^th century Spain described these varieties as introductions from Syria, where cauliflower had been grown for over a thousand years and were developed by the Arabs. Cultivation methods improved after 1700 and by the end of the 18^th century the cauliflower was highly regarded throughout Europe.

Mark Twain wrote disdainfully, “Cauliflower is nothing but cabbage with a college education”.

Cauliflower is a very versatile vegetable which can be eaten raw or added to a variety of dishes including salads. Cauliflower is an excellent source of Vitamin C, a good source of folate and potassium, low in calories and high in fiber.