Cauliflower

Cauliflower, is scientifically known as a variation of the plant Brassica Oleracea. The cauliflower is not a natural plant, which means it is man-made. Cauliflower was domesticated relatively recently, through a long process called selective breeding. Selective breeding is choosing parents with particular characteristics to breed together and produce offspring with more desirable characteristics. Cauliflower season starts as early as June, and their peak season would be September to November. Since the discovery of cauliflower,  it has been widely used as an edible vegetable, you might even see them appearing on your pizza! All parts of cauliflower are edible, including its leaves and stem. Furthermore, there are four colors for cauliflower, specifically white, yellow, green, orange, and purple. There are even more fusions but those are the colors that are most commonly seen in a market. The colors each have slight differences nutrient-wise and in flavor. An example would be the orange cauliflower. Compared to the usual white cauliflower, it is sweeter in taste and has increased beta-carotene. When cooking, chefs must be very aware of the consequences when using aluminum and iron as it can lead to a discoloured cauliflower, due to the sulphur compounds in the vegetable.