Origin: As other types of cabbage, cauliflower derives from the wild Brassica oleracea species that originally comes from the Mediterranean and western coasts of Europe.

Plant: A fleshy head, the so-called white curd, eaten as vegetables.

Taste: Cauliflower is characterized by its very mild and pleasant taste.

Maturity: The ivory-coloured heads of cauliflower are harvested from May to December.

Recommendations: Freshly harvested cauliflower should be prepared and consumed as soon as possible, as it can only be stored in the vegetable drawer of the fridge for a maximum of one week. The popularity of cauliflower is certainly attributed to its easy digestibility. Thanks to the fine cell structure it is even suitable for light and special diets. We recommend washing and then cooking it whole or cut in salted water before preparing.

Cauliflower is very low-calorie and only has 23 kcal per 100 g and 0.3% of fat. A high potassium level as well as much vitamin C, folic acid and other B vitamins turn it into a real vitamin bomb which should be eaten regularly. No matter if you serve cauliflower as a side dish with meat dishes, baked or gratinated with cheese – you will surely enjoy it.