Cauliflower is a plant that belongs to the Brassica family, along with cabbage, cabbage, and broccoli. It is a vegetable rich in vitamins and minerals, high in fiber and low in calories, it is widely used in slimming diets. There are different types of cauliflower that can be added to your diet to load it with good nutrients.
In this article we are going to tell you about the different types of cauliflower that exist, their characteristics and nutrients.
types of cauliflower
The part that is consumed is the immature inflorescence, called pella or pineapple, which It has a great flavor and is used in different ways, both raw and cooked. Thanks to its vitamin and mineral contributions, it is beneficial in the treatment of heart and circulatory diseases and in the prevention of certain types of cancer.
One type of green cauliflower is called romanesco, which is lime green in color and has needles on the surface of the head. They are small heads, slightly smaller than many other types of cauliflower, and the plants themselves tend to be less vigorous than other varieties.
Romanesco has a mild nutty flavor, much like broccoli, and is a very attractive dish. Green cauliflower, also known as broccoli, is available in different varieties. These types of cauliflower have been on the market for throughout Europe and the United States since the early 1990sand other popular varieties include Vorda, Alverda, and Green Goddess. Romanesco varieties include Veronica and Minarete.
Also known as cheddar cauliflower, it is a hybrid that produces bright orange curds. They contain more of the orange pigment called beta-carotene (which acts as a precursor to vitamin A, and because they are strong, they keep plants looking good even if they don’t flower when harvested.
In fact, when you cook this cauliflower, takes on a brighter and darker color and, due to its durability, you can harvest the plants at different times instead of all at once and still enjoy their flavor and texture. Orange Bouquet is another type of orange cauliflower.
There are four types of cauliflower: round, dome, cone, and flat, and their variety depends on the harvest cycle, as described below.
Both graffiti cauliflower and purple head cauliflower have a striking purple curd, which is tender and mild in flavor.
You can cook these types of cauliflower or add them to salads, and while graffiti cauliflower remains purple even after cooking, purple headed cauliflower turns green. Like other types of cauliflower, purple cauliflower is rich in vitamins and minerals, very healthy for you, and tastes great.
The purple color in this cauliflower comes from water-soluble pigments that are also present in red wine and cabbage, with purple varieties like Purple Cape and Purple Queen, the latter with very bright purple curds that taste great raw.
In southern Italy and the UK, there is a species of broccoli with small sprouts known as purple cauliflower, although it doesn’t technically fall into this category.
The original cauliflower was developed in Italy, but has since been brought to other parts of Europe, including Germany, France, the United Kingdom, and the Netherlands. Some of the more important types are Northern, Anger, Roscoff, Cornish, Erfurt and Snowball. Most grow in cool climates, although Erfurt can be grown in summer. These are some characteristics of these cauliflowers:
- Cauliflower from Angers: highly wavy toothed leaves; the curd is pure white.
- Cornish cauliflower: long stems, loose leaves, flat curd with lots of flavor.
- Northern Cauliflower: broad, wavy leaves; well-protected and tasty curd.
- Roscoff cauliflower: Long, erect leaves with pointed tips; bluish-green leaves and white to creamy rennet.
- Snowball and Erfurt Cauliflower: Dwarf plants, short green leaves, curdled and well protected.
These cauliflowers are fundamentally different from cauliflowers grown in Europe, mainly because they tolerate high humidity and heat better and ripen fairly quickly. Most Indian cauliflower is a dwarf variety of the Snowball or Erfurt variety.
Types of summer and fall cauliflower
Below we present some varieties with a short cycle of 45 to 90 days, harvested in summer and autumn, such as the following:
It has a pyramid shape with light green particles of medium size. Broccoli flavor and easy to freeze.
Cauliflower varieties have very compact, medium-sized, rounded, flat heads.
The particles are fine and dense, with spherical and dense particles of medium size. Snowball cauliflower is an excellent heirloom variety and there may not be a better cauliflower in your garden. Snowball-sized pure white heads can be harvested when they are as short as 5cm or reach 15cm; can also be forced.
Hardy variety, easy to grow, white coat, fluffy and bushy, wide leaves, medium size, well preserved after harvest.
Late Fall and Winter Types of Cauliflower
Medium cycle varieties and harvest from late autumn to mid-winter, 3-4 months. The granules are very compact, more compact than short cycle varieties. Some important examples are:
The variety is white, with a firm and smooth skin, fine-grained, early-ripening and resistant to cold. Excellent variety of winter cauliflower from the Angers region of France. This cauliflower produces large white heads and can be harvested in April. Cover the seeds with a thin layer of soil. Transplant when the plant has 4-5 leaves, make rows every 50 cm, with a separation of 50 cm, and do not bury the stems too much. When planting in the ground, plant slightly with a spacing of 50 cm. It thins up to a maximum of 50 cm on the production line.
Cauliflower native to Australia, medium-sized, white, with very uniform and compact grains.
French variety, tall, medium, white, spherical, dense, fine grained, hard grained.
Cauliflower variety from the Netherlands with White, spherical, dense, fine-grained, firm particles.
I hope that with this information you can learn more about the different types of cauliflower that exist and their characteristics.