The cauliflower is a flowering vegetable.  We know the white cauliflower in Switzerland, which has been growing here for about 500 years. It remains white due to light deprivation, so that hardly any chlorophyll is produced.

These plants were bred so that the bracts covering the head are protection against the sun.  In Italy and France, “colourful” cauliflowers are appreciated, so the heads are exposed to the sun. The more sunlight on a cauliflower head, the stronger the colour. Green and purple cauliflowers are aromatic and also have a substantially higher proportion of vitamin C and minerals than the white cauliflower.

Season: From May to November

Nutritional Value: Cauliflower – Swiss food composition database


Did you know...?

Cauliflower contains lots of vitamin C, folic acid and potassium.

1 portion a day corresponds to:

A quarter of a cauliflower