Page 37 - Starkiss 2023 Catalog
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Cauliflower J A S O N D 35 40 41
(Brassica Oleracea) PRODUCTION CALENDAR J F M A M J
CAULIFLOWER Peak season
Out of season Low Season Available
KEY FIGURES
Cauliflower is an annual plant, in the species Brassica Oleracea that reproduces by seed. Its head, composed of a
º Cauliflower is a key healthy-protective food white inflorescence meristem is edible.
º 80 tons marketed yearly by Starkiss Arab botanists ibn Al Awwam and ibn Al Baitar proclaimed in the 12th century that early forms of cauliflower
originated from Cyprus.
From there it spread to Italy on 15th century, where it was consumed with its sister vegetable broccoli. It was
introduced later in France, on 16th century, where it is attested by famous Chefs like Francois Pierre La Varenne.
Nutrition Facts It was later introduced to India in 1822 by the British. It came to the United States at the beginning of 19th cen-
tury and became very popular in the 1920's.Nowadays, it is largely consumed in China, which is the world's leader
producer of cauliflower.
Cauliflower (100g)
Some suggestions
-in breakfast (oatmeal)
-in smoothies
Calorie(Kcal) 25 -pureed (good low-carb, substitute to potato)
Fats 0,7 g -roastedffantastic with avocadoes
Cholesterol 0 -steamed (with broccoli)
Carbonhydrates 5 g -grilled (side dish)
Proteins 1,9 g -crusted (pizza topping)
Potassium 299 mg -in desserts (brownies,cakes,puddings)
Benefits for eating cauliflower
Cauliflower, combined with the right ingredients can be a substitute for rice,
pasta or potatoes, because it is a low-carb, and gluten-free vegetable.
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-may have anti-aging properties (sulforaphane)
31 32 -may promote a healthy weight loss (fibers)
-could be a detox booster(enzymes)
-may have antiinfammatory effects
-may help bone health (vitamin K)
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