Indeed, you’re likely familiar with the creamy white cauliflower found in most stores. What some may not know is that cauliflower is available in a variety of colors, including orange. This guide will discuss the similarities and overlaps between orange cauliflower and white cauliflower. Furthermore, we’ll cover their plant classification, physical characteristics, origins and ideal growing conditions, nutritional facts and culinary uses. So, without further ado, let’s discuss this widely popular vegetable!
Orange Cauliflower vs. White Cauliflower: A Quick Look
Plant Classification
Regarding their scientific classifications, both white and orange cauliflower are members of the same genus, species, and variety. Indeed, they differ by a genetic mutation that gives orange cauliflower its color. As such, both orange and white cauliflower belong to the Brassica oleracea var. botrytis. Other oleracea species include other common vegetables, such as broccoli, Brussel sprouts, kale, and cabbage. All of these vegetables belong to the Brassicaceae family.
Orange Cauliflower vs. White Cauliflower: Physical Characteristics
Regarding their physical characteristics, distinguishing orange and white cauliflower plants is only possible once the head forms on the plant. So, at that point, you’ll be able to discern the two by the color of the cauliflower head. So, both plants typically grow between 1-2 feet tall at maturity. They have broad, flat, rounded leaves wavy along the margin, which aren’t divided. The leaves are large and can grow 12 inches across and up to 2 feet long. Also, the heads of the cauliflower form basally in the center of the plant and tend to reach 6-9 inches across, finally, on both plants, tiny, yellow flowers from upright, flexible stalks.
Origin and Ideal Growing Conditions
While both white and orange cauliflower are cultivated plants, they descend from a wild ancestor, wild cabbage. Botanists believe wild cabbage originates from Western Asia and has since spread and become domesticated worldwide. The origin of cauliflower cultivation is likely the Northeastern Mediterranean region, where it began to spread in the Middle Ages. The story of cultivated orange cauliflower is much younger than its white counterpart. In 1970, the first cultivated orange cauliflower appeared in a Canadian farmer’s field near Toronto. So, this orange cauliflower naturally occurred through a random mutation. The result was an orange cauliflower with high amounts of beta carotene, a beneficial compound that gives the cauliflower its vivid orange color and that our bodies use to produce vitamin A. As you might have guessed, white and orange cauliflower prefer the same growing conditions. Indeed, they both prefer fertile, moist, loamy, well-draining soil and full sun. Depending on the cultivar, the cauliflower heads are ready to harvest within 50-100 days. As hardy and adaptable plants, they can thrive in USDA hardiness zones 2a-11b.
Orange Cauliflower vs. White Cauliflower: Nutritional Facts and Culinary Uses
Nutritionally, white and orange cauliflower have similar nutrient profiles except in their vitamin A percentages. Due to its concentration of beta-carotene, orange cauliflower contains 25 times more vitamin A than white cauliflower. Both orange and white cauliflower are excellent sources of Vitamin A, B5, B6, and B9. So, regarding edibility, people tend to eat cauliflower heads and leaves. Indeed, they can be prepared raw in salads and as side dishes or cooked by grilling, baking, pan-frying, and steaming. They are popular in soups, stews, salads, pickling, and purees. Cauliflower heads are also a popular meat substitute, and you can use them in various vegan dishes as meat alternatives. For example, some people add them into vegan burger mixes or bread and fry them as a vegan “chicken” sandwich. While people prepare and cook orange and white cauliflower the same, some prefer to use orange cauliflower as a colorful addition to a dish. People love how they keep their lovely vivid color even after being cooked.
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