Karfiol

Karfiol is a horticultural form of Brassica oleracea, in the botrytis group, commonly known as cauliflower. The edible part is the dense curd of undeveloped flower buds, usually white, though pigments can color the curd or the surrounding leaves. The plant also produces leafy green foliage.

Common varieties include white, purple, and orange cauliflower. A related cultivar widely sold alongside cauliflower is Romanesco broccoli, which has a green head with a fractal, spiraled pattern and is also a cultivar of Brassica oleracea.

Cultivation: Karfiol is a cool-season plant grown as an annual. It prefers rich, well-drained soil with a pH around 6.0–7.0, and needs steady moisture. It is sensitive to heat and drought, and can bolt or discolor in hot weather. Pests such as cabbage moths and aphids, and diseases like clubroot, can affect it.

Harvest and storage: The head should be firm and compact. Cut with a short stalk and any surrounding leaves. Fresh karfiol keeps best in the refrigerator for about a week. For longer storage, it can be blanched and frozen.

Nutrition and culinary uses: Karfiol is low in calories and rich in vitamin C, vitamin K and dietary fiber, with minerals such as potassium. It can be eaten raw or cooked, steamed, boiled, roasted, or puréed, and is commonly used in soups, stews, salads, and as a low-carbohydrate substitute for rice or mashed potatoes.