Cauliflower
A big white flower head picked before it opens; Brittany is France’s top producer.
- Season: September, October, November, December, January, February, March, April
- Peak season: October, November, December, January, February, March
- Botanical family: Brassicaceae
History
Cauliflower comes from the eastern Mediterranean, where it was bred from wild cabbage. It reached France via Italy in the 16th century, and Louis XIV adored it. In the 19th century, Brittany made it one of its main crops, thanks to its mild, damp climate.
Origin and growing regions
France is one of Europe’s leading cauliflower producers:
- Brittany (Léon, Trégor)
- Hauts-de-France
- Normandy
Brittany cauliflower is an emblem of the “Golden Belt”, the market-garden coast of north Finistère.
Benefits
Cauliflower is light and very nourishing:
- Vitamin C: One portion covers a good share of your needs.
- Very low in calories: About 25 kcal/100 g.
- Fibre: For good digestion.
- Sulphur compounds: The same ones as in broccoli.
Varieties
- White: The classic, mild and creamy.
- Romanesco: Green, with spiral pyramids.
- Purple: Turns blue when cooked.
- Orange: Rich in beta-carotene.
Zero waste
- Storing: In the crisper, with its leaves, in a perforated bag: 1 week.
- Freezing: In florets, blanched for 3 min: up to 12 months.
- Nothing goes to waste: The stalk and leaves are good in soup, gratin, or grated raw in salad.