Bloemkool

Bloemkool, or cauliflower, is a vegetable in the Brassica oleracea species cultivated for its dense, pale inflorescence, known as the curd. In horticulture it is classified in the botrytis cultivar group, alongside other cabbages and cauliflowers. The edible portion consists of undeveloped flower buds that fuse into a compact head. White varieties are most common, their pale appearance achieved by shading leaves during growth to prevent sun exposure, or through breeding. In addition to white, cultivars produce green, purple, orange, or yellow curds, often with similar texture and milder taste.

Originating in the eastern Mediterranean region, cauliflower was cultivated in ancient times and reached Europe by the Middle Ages, with widespread cultivation by the 16th century. Since then it has become a staple in many cuisines, particularly in European and North American diets.

Cultivation requires cool weather and fertile, well-drained soil. It is a cool-season annual (though biannual in some climates) that prefers steady moisture and steady temperatures. Plants are sensitive to heat and long days, which can cause the curd to button or yellow. Many growers blanch the heads by wrapping or shading to preserve whiteness. Harvest occurs when the curd is compact and uniform, before opening into flowers; it is typically cut from the stem and may be stored refrigerated for several days.

Nutritionally, bloemkool is low in calories and rich in vitamin C, vitamin K, and dietary fiber. It is versatile in cooking and can be steamed, boiled, roasted, mashed, or used as a low-carbohydrate substitute in dishes such as cauliflower rice, gratins, and soups.