Cauliflower White cauliflower has a firm, white head and is very mild in flavour. Its whiteness derives from the fact that its inner involucral leaves are formed round the cauliflower head and interlocking. This prevents sunlight from reaching the interior and changing the cauliflower's colour. If exposed to sunlight, the head changes colour from yellow to violet and brown within the space of a few hours. Over-ripe cauliflower also becomes dark in colour. Unlike the other types of cabbage, cauliflower is easily digested and is even suitable for bland diets. Before cooking it should be washed thoroughly and then cooked in salted water. Cooking times should be kept short, however, as the comparatively large amounts of potassium, folic acid and B vitamins can otherwise be lost. Cauliflower goes well with meat dishes, but is just as good baked soufflé-style in the oven. Incidentally, romanesco is a green type of cauliflower. Because of its pointed whorls, it is a particularly beautiful delicacy. It has a stronger and more intensive flavour than the white variety.
