History:
Cauliflower is said to have originated in the northeastern Mediterranean, specifically modern-day Cyprus. It was farmed by the ancient Egyptians, followed by the Greeks and Romans. The vegetable became popular in Europe throughout the Middle Ages and the British introduced it to India in the 19th century. Over time, Indian farmers created various heat-tolerant varieties appropriate for the subcontinent’s climate.
Cauliflower Cultivation in India
- Cauliflower is cultivated across India, with major producers being Uttar Pradesh, Bihar, West Bengal, Maharashtra and Karnataka.
- It grows best in cool, moist climates, typically between 15 to 20°C, and requires well-drained loamy soils rich in organic matter.
- In India, some hybrid varieties grow through the year in some regions.
Culinary Uses
- Cauliflower is used to make a variety of dishes and can be steamed, stir-fried, grilled, pickled and even mashed.
- It is often used in low-carbohydrate diets as a substitute for grains, such as in the base for pizza or even as cauliflower rice.
- Cauliflower leaves and stalks are edible and nutritious and can be added to soups and dals for extra fibre.
Regional Specialities
- Gobi Aloo (North India): A dry spiced vegetable dish made with potatoes and cauliflower.
- Cauliflower Kurma (Tamil Nadu): A rich, coconut-based gravy with cooked cauliflower.
- Gobi Musallam (Mughlai Cuisine): Whole roasted cauliflower cooked in a creamy spiced sauce.
- Cauliflower Pickle (Andhra Pradesh): A quick pickle made in a tangy and spicy masala.
- Cauliflower Thepla (Gujarat): Made using grated cauliflower, wheat flour, curd and spices.
INTERESTING FACT
Cauliflower is 92% water and low in calories, making it a favourite for low-calorie diets. It is also rich in vitamins C, K, folate and antioxidants.
RECIPE: GOBI MANCHURIAN
INGREDIENTS
- 1 medium cauliflower
- 1 teaspoon ginger paste
- 5 to 6 cloves of garlic
- 2 green chillies, chopped
- ½ cup onion, chopped
- ½ cup green capsicum, chopped
- ¾ cup refined flour (maida)
- 3 tablespoons corn flour
- 2 teaspoons red chilli powder
- ¼ teaspoon aji-no-moto (optional)
- 1 tablespoon soya sauce
- 1½ teaspoons vinegar
- ¼ teaspoon sugar
- 2 tablespoons chilli sauce
- 3 tablespoons tomato ketchup
- Salt to taste
- 2 teaspoons oil
- Oil for frying
- Roasted sesame seeds, for garnish
- Chopped green onion for garnish
METHOD
- Cut the cauliflower into big florets.
- Make a smooth batter by mixing the flour, corn flour, red chilli powder and salt with water.
- Heat oil in a frying pan. Dip the florets in the batter one at a time and deep-fry them.
- In another pan, heat some oil, add the ginger, garlic and green chillies and stir-fry them. Add salt and stir again.
- Add the onions and capsicum and allow them to cook for a minute. Add the aji-no-moto (if using), soya sauce, vinegar, sugar, chilli sauce and tomato ketchup and mix well.
- Now add the fried cauliflower florets to the sauce and toss well. Garnish with sesame seeds and green onion and serve hot.
Warning: Ask a parent or adult to help with this recipe.
Recipe Credit: Sweeny Dias from MumbaiFoodScenes. Follow her on Instagram @mumbaifoodscenes.
ACTIVITY: Word Scramble
Unscramble the words to form the names of vegetables from the brassica family.
