Cauliflower, also known as broccoli or cabbage flower, is a vegetable of the Brassicaceae family and a variety of cabbage. The head of the cauliflower is a white inflorescence, similar to that of broccoli. Cauliflower is rich in B vitamins and vitamin C. These components are water-soluble and can be easily lost through heat dissolution, so it is not suitable for high-temperature cooking or boiling. It is native to the Mediterranean coast, and its edible part is a flower head formed by the aggregation of white, short, plump, and tender flower buds, flower branches, and flower axes. It is a vegetable that is low in coarse fiber, fresh and tender in quality, rich in nutrition, delicious in flavor, and popular among people.
When selecting cauliflower, many people believe that the whiter and firmer it is, the more tender it is. However, this is not the case. A looser and slightly yellowish cauliflower has a better texture.
Due to different growing regions in the north and south, cauliflower is divided into two types. Northern cauliflower is white with a firmer head. Southern cauliflower is yellowish-green with a looser head. From a culinary perspective, cauliflower grown in the south has a more tender texture and produces a more fragrant and delicious dish when stir-fried.
Therefore, when buying cauliflower, choose those with a darker color, a slight yellowish tint, and a loose shape for a more tender texture.