Calories in Cauliflower

What makes cauliflower so powerful?

Cauliflower belongs to the species Brassica oleracea, a remarkably diverse plant that also gives us cabbage, broccoli, Brussels sprouts, and kale. What we call the head or curd is actually a cluster of undeveloped flower buds that have been arrested in their development through centuries of selective breeding. Unlike broccoli, which eventually blooms into yellow flowers, cauliflower curds are perpetually stuck in a vegetative state. The plant requires specific temperature conditions to form a tight head; if temperatures fluctuate too much, the curd becomes loose and bitter. The white color comes from the thick leaves that naturally wrap around the head, shielding it from sunlight and preventing chlorophyll development. If exposed to the sun, the curd turns yellowish or greenish. In recent decades, plant breeders have developed orange, purple, and green varieties. The purple color comes from anthocyanins, the same antioxidants found in red cabbage, while the orange variety contains beta-carotene, a precursor to vitamin A that standard white cauliflower completely lacks.