Botanical Cauliflower is known as Brassica Oleraces. It is a form of cabbage of the mustard family, consists of a compact terminal mass of greatly thickened, modified, and partially developed flower structure, together with their fleshy stalks.
As desired for food, this terminal cluster forms a firm, white, succulent ‘curd’. The broad, much-elongated leaves extend far above this curd.
In most varieties, the leaves must be tied together well above the curd or broken over it several days before harvest to prevent discoloration of the curd by sunlight.
Cauliflower is frequently served as a cooked vegetable and the separated flower structures are also used in salads and as relishes in raw form.
Cauliflower is a rich source of vitamins, iron, and other minerals. It contains vitamins A, B, and C.For juice purposes, cauliflower is not so useful. It is usually eaten as cooked or boiled, in soups, curries, and stews.
Note: Most of the meat is cooked in our kitchen. If we can consume vegetables like this regularly, we can get many benefits from it.
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Dr. Ram Bahadur Bohara is the Chairman of the Nepal Alternative Medical Development Council, Advisor of Science Infotech and Health Columnist, and Journalist of Nepalpatra.