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Cauliflower

Vegetables · Brassicas

Cauliflower

Firm white brassica head of tightly packed florets, roasted, curried, mashed or riced.

Also called: gobi, phool gobhi, karnabahar, coliflor

11 recipes with it

Photo: Coyau, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Cauliflower forms a dense, creamy-white head (curd) surrounded by green leaves. Orange, purple and green (romanesco-like) types exist. It is milder and denser than broccoli and soaks up spices well. The leaves and core are edible when cooked.

Brassica oleracea (Botrytis group)

How it’s used

  • Curried with potato in aloo gobi
  • Roasted whole or in florets
  • Battered and fried (gobi pakora, Manchurian)
  • Blitzed into 'rice' or mash
  • Baked in cheese sauce

Characteristics

Taste
Mild, nutty and slightly sweet; stronger if overcooked.
Texture
Crisp raw; tender and creamy when cooked.
When cooked
Browns and turns nutty when roasted; holds spices well; overboiled it goes waterlogged and sulphurous.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Usually eaten raw, Suitable for frying, Suitable for boiling, Suitable for grilling

Storage

Refrigerated. Refrigerate loosely wrapped; brown spots can be trimmed but discard if soft or slimy.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
25 kcal
Protein
1.92 g
Carbohydrate
4.97 g
Fat
0.28 g
Fibre
2 g
Sugars
1.91 g

USDA FoodData Central: Cauliflower, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Broccoli — Same cooking; greener taste.

Related ingredients

Recipes with cauliflower

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