"Cauliflower is nothing but a cabbage with a college education."
Mark
Twain
Cauliflower is formed from the natural flowers of the cabbage plant encouraged to gather together,unopened,to create a mass which becomes a large head over time. Depending on type, the heads can be pale green, white or even purple. A native of Asia Minor, the cauliflower was once described as resembling a bridal bouquet. The Romans grew cauliflower but we know little about how they prepared it. The plant has evoked minimal interest among historians.
Popular in France in the 1600's and 1700's, cauliflower ignites less fire today. A bland vegetable, it is often eaten slathered with thick cheese sauces, perhaps to add interest. An organically grown, youngish cauliflower, perfectly steamed and served with a bit of butter, is surprisingly tasty. Asian Indians may well eat the cauliflower best, seasoned with curry spices.
Cauliflower harvest and packing scene in Long Island, NY (1930’s era photo) (HFCA)
Cauliflower vendor (drawing late 19th century) (HFCA)
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