Cauliflower Power – The Next Big Thing
The humble cauliflower has been staple vegetable on many Australian menus, however this vegetable is now in the spotlight.
According to AusVeg, a representative body for vegetable growers in Australia; cauliflower production in Australia is growing. Between 2013 – 2014 production increased to 72 575 tonnes with a gross value of AUD$55.46 million. Although Australia currently has a solid supply of cauliflower, other countries are struggling to keep up with the new demand. At the end of 2015, the US experienced a cauliflower shortage due to its sudden popularity.
So why is cauliflower starting to take off in Australia?
Nutritional Basis Cauliflower is rich in vitamins and minerals. One serving of cauliflower contains 77% of your daily Vitamin C needs, and is a source of fibre, Vitamin K and Choline (a vitamin that helps with brain development). Consumption of cauliflower has also been linked to improving blood pressure.
Substitute Ingredient For conscious dieters, cauliflower allows them to eat guilt-free substitutes of generally higher calorific or less nutrious foods, with the vegetable easily blended to be an alternative to rice, or “flour” for a pizza base, or even a carbohydrate-free version of “mashed potato”. Cauliflower is also suitable for those that follow a paleo diet as a substitute for grain.
Versatility As cauliflower does not provide a strong flavour, many chefs have described it as a “blank slate”, making it easy for chefs to create endless possibilities.