We're taught that in general, color is more desirable than white in food. This hasn't necessarily been the case for cauliflower, which belies its white color with a nutrition profile similar to its cruciferous siblings, broccoli and cabbage. Cauliflower is high in vitamin C and cancer-fighting antioxidants.
However, thanks to selective breeding (not genetic engineering), cauliflower in different colors are available. They taste the same as white cauliflower, but are just, well, more fun on the plate. Scientists are also claiming that they might be healthier for you than white cauliflower because of the benefits from the compounds that give the vegetables the color.
Healthier than white or not, if its being colorful makes you and your family eat it, that's all the better!
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Reader Comments (Page 1 of 1)
2-21-2008 @ 11:26AM
agent54 said...
i love the colorful cauliflowers! in fact, there's some roasted orange-y califlower in my lunch. sure they still taste awful (i have a lifelong hatred of the cruciferous family)but the colors really do help. especially the purple. the best part, if you sprinkle the purple kind with lemon juice, it turns neon pink. hmmm.... is it sad that i still need tricks to make myself eat my vegetables?
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2-21-2008 @ 1:00PM
patricia said...
I see another advantage to the colorful cauliflower: they are more attractive to children ...
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2-21-2008 @ 3:43PM
LeisureGuy said...
Selective breeding is simply one method of genetic engineering: you're deliberately breeding to achieve a particular genetic profile. That's genetic engineering, though not always the most efficient approach to the goal. That fact does complicate things for those who like good/evil simplicity in life: "genetic engineering = evil; naturally grown = good." But there it is.
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