Cauliflower is one of the most nutritious vegetables on a calorie for calorie basis. Often overlooked it boasts a wide arrangement of vitamins and minerals that help boost many functions within the body.  As always we discuss the history of this vegetable together with the nutrition before we welcome our first guest of the podcast, Shaun Quade of Grounded Foods.

We talk all things cauliflower, plant-based cheesemaking and go on an explorative journey to help you learn more about these undervalued vegetables through the podcast.

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Shaun Quade is one half of the dynamic duo together with Veronica Fil, taking over the world of plant-based cheese through their company Grounded Foods. Shaun has always pushed boundaries with his cooking, starting as a pastry chef, Shaun then boldly opened Lume in South Melbourne before taking it to 2 hats. He won the Gault & Millau Chef of the year in 2017, while also featuring as a guest chef for a pressure test on Australia’s Masterchef. These days Shaun lives in LA and is redefining the future of plant-based cheese through Grounded Foods. We were lucky enough to talk to Shaun about how they use cauliflower in their cheesemaking process.

In this episode, you’ll learn more about cauliflower and become an overnight expert, with the ability to grow your own and incorporate this wonderful plant, together with its seeds your daily life. Allowing you to reap the benefits of these nutritious plants.

Key Takeaways

History

• Cauliflower, a member of the brassica family, amongst other plants like broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called “cole”.
• The first cauliflower cookbook was published by Arthur A Crozier in 1891 and since that point remained a popular ingredient for a variety of dishes.

Nutrition & Medicinal

• Cauliflower contains almost every vitamin and mineral that you need to function. It is a powerhouse of nutrition from antioxidants to fibre and so much more. ⁠
• Cauliflower is in the top 25 fruits and vegetables in the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index.

Cooking

• Cauliflower is very versatile and pairs well with a variety of foods because of its neutral flavour.
• When cauliflower is boiled, it loses a percentage of all nutrients except vitamin B-12.⁠ It will also loose up to 20% of its vitamins as well. ⁠

Growing

• Relatively easy to grow, however, make sure you cover the head (curd) with its leaves to protect it from the sun and turning yellow.

Full Transcript of Podcast about Cauliflower

Coming Soon.

References:

https://www.biologydiscussion.com/vegetable-breeding/cauliflower-origin-production-and-varieties-india/68621
https://www.sciencedirect.com/science/article/pii/S0960982295000728
https://foodforward.org/2014/04/produce-of-the-month-cauliflower
https://www.gutenberg.org/files/27862/27862-h/27862-h.htm
https://bixproduce.tumblr.com/post/41741010228/a-brief-history-of-cauliflower
https://producemadesimple.ca/goes-well-cauliflower/
https://www.healthline.com/nutrition/benefits-of-cauliflower
https://www.livescience.com/54552-cauliflower-nutrition.html
https://www.cdc.gov/pcd/issues/2014/13_0390.htm/pdf/13_0390.pdf
https://healthyeating.sfgate.com/benefits-steamed-cauliflower-3222.html#:~:text=Basics,100%20percent%20of%20all%20minerals
https://www.yates.com.au/plants/vegetable/cauliflower/how-to-grow-cauliflower