In 1970, orange cauliflower was first discovered in Canada when it first appeared in a field near Toronto. It was then shipped to Cornell University, where scientists have done selective breeding to create orange cauliflower. Just like purple cauliflower, the orange variety is also not a result of genetic modification.
The hue of the orange cauliflower is due to its high levels of beta-carotene, an antioxidant which is also found in carrots, sweet potatoes, and other fruits and vegetables. Beta-carotene is said to reduce oxidative stress, which is a major cause of heart diseases.
Even when consumed raw, or cooked – baked, boiled, steamed, gilled, sautéed, or stir-fried, orange cauliflower offers a lot of health benefits because of the vitamins and minerals it contains.
The exterior leaves of the orange cauliflowers and other brassicas like broccoli are edible. The leaves are versatile and can be enjoyed in various ways such as raw in salads, cooked as a side dish, or steamed to retain their vibrant color and nutrients—just like you would with other leafy greens.
It takes about three months before the orange cauliflower becomes fully mature. When it is already 15 to 20 cm (6 to 9 in.) in width, it is ready for harvest from the aeroponic towers.
Cauliflower can only be harvested once. After the main cauliflower head is removed, it will not grow any more edible heads. To achieve optimal results, we recommend replanting a new seedling following each harvest.
Orange cauliflower grows a larger and heavier head than the white counterpart. It also has a milder and sweeter flavor.
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