Karfiolt

Karfiolt is the Hungarian term commonly used to refer to cauliflower, the white-flowered curd vegetable of Brassica oleracea var. botrytis. In everyday Hungarian, karfiol is the broader name, while karfiolt appears in sentences as the direct object (for example, megeszem a karfiolt).

An inflorescence vegetable grown as an annual, the edible part is the compact head formed by tightly packed undeveloped flower buds, surrounded by thick leaves. Most common heads are white due to light exclusion, but orange, purple, and green varieties exist. The plant is typically grown for the head, while the surrounding leaves and stems are also edible in some preparations.

Cauliflower is a cool-season crop that prefers fertile, well-drained soil with a pH around 6.0–7.0 and consistent moisture. It is relatively sensitive to heat and drought, which can cause poor head formation or discoloration. Regions with cool springs or autumns are favorable. Common production practices include temperature management, row spacing that allows airflow, and pest management against insects such as cabbage moths and flea beetles.

Culinary uses range from steaming, boiling, and roasting to flash-freezing for longer storage. It can be puréed for soups or used raw in salads. Nutrition-wise, cauliflower is low in fat and calories and provides fiber, vitamin C, and folate, along with other micronutrients.

For storage, keep karfiolt in the refrigerator, unwashed and with stalks trimmed, and use within about a week. Freezing after blanching is an option for longer preservation.