The Christmas Cruciferous
Every year we celebrate the holiday seasons according to their kind, but did you know that vegetables have seasons as well? This time of year is the most wonderful, so it’s only appropriate for cauliflower to cultivate! We obviously love this vegetable, and so do you. What better time of year for it to be at its peak for flavor, nutrition, and abundance. To celebrate this fantastic duo of events, we’ve collaborated some fun and useful history on this Christmas Cruciferous. So bundle up, this hearty food has quite a fascinating culture.
Despite its humble circulation in the modern world, Cauliflower was once a rare and festivus vegetable.
King Louis XIV had it served in the most elegant dishes. A famous 18th-century food writer (yes, they existed back then too!) suggested serving cauliflower with cream and veal. Throw some rosemary in there and you have an awfully Christmas sounding feast.
The head of the Cauliflower is also called the “Curd”. Though we’re fairly certain it’s not the same curd Little Miss Muffet was eating. Unless, of course, she was far advanced for her time in eating the now trendy cauliflower mash.
Cauliflower is at least 2,000 years old. As in, the vegetable species. Don’t worry, our crusts are made from fresh, crisp cauliflower straight from the farm!
Cauliflower was introduced to North America in the 17th century. Originally from Asia Minor, it traveled through Europe and landed on our shores where it found the soil to be quite pleasant.
Cauliflower is actually a flower. You’re just eating it before it blooms. This is the case with many vegetables, in fact. The flowers are beautiful, but not nearly as tasty. Cauliflower also comes in a variety of different colors, of which when in bloom, create a beautiful bouquet.
There you have it! The history of cauliflower goes much deeper, but we thought you might get too hungry with such a long recitation. Better start warming up the oven now!
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