Cauliflower

Cauliflower

If you think the cauliflower looks a lot like broccolli, well you’re spot on. Like it’s green cousin, the cauliflower is a member of the Brassicaceae family and its white buds can be cooked, boiled, pickled, or eaten raw. Unlike other members of this plant group, though, the stems and leaves are not usually used for culinary purposes, except to flavor stocks.

There are four major groups of cauliflower species: Italian, Northwest European biennial, Northern European annuals, and Asian. And although the white cauliflower is the most recognizable of the bunch, this vegetable also comes in orange, green, and purple varieties: the orange cauliflower originated from a natural mutant plant in Canada; the green is also referred to as Romanesco; and the vibrant purple version is a result of an antioxidant that is also found in purple cabbage and red wine.

In Season

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Articles about Cauliflower

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »