WHITE CAULIFLOWER

The plant has excellent vigor which in some cases can exceed one meter in height, the edible part can be called by various names, the most common being: apple, head, head, inflorescence or corymb. The most appropriate term would be to call it corymb which is essentially made up of a very high number (a few million) of apical meristems. The corymb in cauliflower has a globular and very compact shape, sometimes it is completely masked because it is surrounded by tender leaves and in other cases it is clearly visible, the color can change from pure white to white with cream-colored reflections depending on the harvesting period and of the variety, regarding the weight also in this case it is quite variable and can fluctuate from 500 g to 2-2.5 kg.

We grow our chard close to the coastal area between the municipalities of Monopoli and Fasano, and more precisely near the archaeological site of Egnathia, where the characteristics of the shallow, mineral-rich soils associated with the slightly saline irrigation water give This vegetable has unique organoleptic characteristics. The name derives from the Latin caulis (stem, cabbage) and floris (flower). Some authors think that its origin occurred following spontaneous crossings in the area of the Mediterranean basin or the Middle East and that Brassica cretica played an important role; others attribute this role to B. italiaca, for which ontogenetically cauliflower is younger than broccoli. The first certain news of the presence of cauliflower came in the 12th century from an Arab writer who lived in Spain who described three types of cauliflower introduced from Syria. However, it would seem that the epicenter of origin is located between Turkey, Egypt and Cyprus. Nowadays it is cultivated all over the world with India holding the record, followed by China, France, USA and Italy. In Italy we find Campania in the lead with around 4,000 hectares of cultivation, followed by Abruzzo, Marche, Puglia, Sicily, Lazio and Calabria.

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Cauliflower has a high water content, provides few calories (100 g provides only 25 kcal) and is low in fat, so it can be easily included in a low-calorie diet both as a side dish and as a condiment for first courses. Furthermore, it has a good fiber content (2.4 g per 100g of vegetable) useful for keeping blood sugar levels under control and reducing the feeling of hunger by improving satiety. It is a mine of mineral salts, especially: potassium, phosphorus, calcium and magnesium. There is no shortage of vitamins, in particular vitamins A, C and K. It also contains two molecules, sulforaphane and indole-3-carbinol, responsible for many of the beneficial properties of cauliflower.