17 February 2011

A green variant form of cauliflower called "Romanesco broccoli"

Figure 1:  A variant with a spiky curd (head) called "Romanesco broccoli".

Figure 2:  The traditonal cauliflower with a white curd (head).

In Rome, cauliflower came in two colours.  There was the traditional white cauliflower which one might call the "normal" cauliflower and there was also a green cauliflower.  I carried out a search on Google to find out more about this vegetable.  "Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.

Green cauliflower of the B. oleracea Botrytis group, is sometimes called broccoflower or brocliflower/broccliflower. It is available both with the normal curd shape and a variant spiky curd called "Romanesco broccoli" Both types have been commercially available in the US and Europe since the early 1990s. Romanesco's head is an example of a fractal image in nature, repeating itself in self-similarity at varying scales.[9] Green curded varieties include 'Alverda', 'Green Goddess' and 'Vorda'. Romanesco varieties include 'Minaret', and 'Veronica'.

Botanical varieties Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white inflorescence meristem.

Major groups  There are four major groups of cauliflower.


Diverse appearance, biennial and annual types. Includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.

Northwest European biennial

Used in Europe for winter and early spring harvest. Developed in France in the 19th century. Includes the old cultivars Roscoff and Angers.

Northern European annuals

Used in Europe and North America for summer and fall harvest. Developed in Germany in the 18th century. Includes old cultivars Erfurt and Snowball.


Tropical cauliflower used in China and India. Developed in India during the 19th century from the now-abandoned Cornish type.[6] Includes old varieties Early Patna and Early Benaras."
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