Cauliflower Brassica oleracae - Gobi A member of the cabbage family, the French dubbed it chou de Chypre, (Cyprus cabbage), as it was introduced to Western Europe from Cyprus in the late 16th and early 17th centuries. It is known to have been grown by the Arabs during the Middle Ages. The white inflorescence is a sterile flowering structure, the lack of colour being managed by keeping it covered during growth, avoiding exposure to the sun to prevent the formation of chlorophyll. Mark Twain, writing in Pudd’nhead Wilson’s Calendar, made the observation that, “Cauliflower is nothing but a cabbage with a college education.” Maybe, if he’d known how good it was for him, he may have afforded it a little more respect. As with all the cruciferous vegetables, people who include a high number of the family in their diet, such as cabbage, broccoli, Brussels sprouts etc, have been found to have a lower incidence of cancer than those who do not. Recent studies have also found that they contain a compound called sulphurophane, which may stimulate cancer-fighting enzymes in the body. Cauliflower also contains vitamin C, potassium (essential for the maintenance of normal body fluid balance and the regulation of heart function and blood pressure), fibre and essential minerals, and a 100g serving equals a mere 30 kcalories.