Cauliflower shares a plant family with other cold-weather favorites of ours, like kohlrabi, cabbage, and kale. While kohlrabi was bred for its crunchy stem, and cabbage for its wide leaves, cauliflower was bred for its flower. But interestingly, the flower was bred to arrest at the bud formation. These undeveloped flowers now make up the ‘curd’ of the cauliflower – but don’t toss the stalk, which can also be delicious!
Cauliflower Farming in Michigan
According to Michigan State University Extension, cauliflower is a difficult plant to grow, with a greater sensitivity to environmental stressors, which include heat and dry conditions. Beyond that, cauliflower heads, or curd, must be blanched by tying the leaves over the curd as it forms, so they tend to be a more labor-intensive crop. For that reason, not all farms choose to mess with cauliflower! Luckily, it’s easy to find the farms that do grow it in our Find Food and Farms Directory.
Colors & Types of Cauliflower
There are many different colors and types of cauliflower! There is purple cauliflower, yellow varieties like the popular ‘Cheddar’, and of course, the snowy white we’ve come to love. The fractal, green patterns of Romanesco “broccoli” are actually a cauliflower, as well!
How To Cook Cauliflower
While cauliflower is great served fresh, it’s also pretty common to cook. Steaming or boiling are both popular methods of cooking, but don’t shy away from the grill, either! Our recipe for Cheesy Cauliflower Mash is perfect for preparing with kids, or try this Buffalo Cauliflower Dip for a great way to enjoy the game with a local treat!
Florals for fall? Groundbreaking (for real.) Cook up some local cauliflower today!
References:
- The Story of Food, DK Penguin Random House
- Edible: An Illustrated Guide to the World’s Food Plants, National Geographic Society
Further Reading: