Cauliflower is a typically winter vegetable very common in Italy. Cauliflower belongs to the Crucifere family, together with broccoli, cabbage and Brussels sprouts, and more specifically to the Brassica Oleracea variety (Brassica oleracea L. var. Botrytis).
Cauliflower has numerous varieties, which are distinguished according to the time of ripening, so there are very early (harvested in October), early (harvested in November-December), winter (harvested in January-February) and late (harvested) varieties. March to May). In addition to the most popular varieties with white inflorescence, there are others with different colors, such as the green cauliflower of Macerata or the violet cauliflower of Catania.
It is a vegetable that needs discreet care in cultivation; the soil must be rich (but without exceeding), therefore (in the crop rotation) this Brassica oleracea variety should always be cultivated first.
Cauliflowers are rich in minerals and vitamins, in particular vitamin C. They are also antioxidant and anti-inflammatory foods. They are indicated in case of diabetes as they contribute, by their action, to the control of blood sugar.