Cauliflower Trivia Quiz Questions About the Vegetable
What is cauliflower?
A: Cauliflower is one of several vegetables in the species Brassica oleracea, in
the family Brassicaceae.
It is an annual plant that reproduces by what method?
A: Seed.
Typically, only what part of the plant is eaten?
A: The head.
The cauliflower head is composed of a what?
A: A white inflorescence meristem.
Cauliflower heads resemble those in what green vegetable?
A: Broccoli, which differs in having flower buds.
Where does cauliflower get its name?
A: From Latin caulis (cabbage) and flower.
Brassica oleracea also includes what?
A: Broccoli, brussels sprouts, cabbage, collard greens, and
kale.
What are four major groups of cauliflower?
A: Italian, Northern European annuals, Northwest European biennial, and Asian
Italian cauliflower is the ancestral form from which what?
A: The other groups were derived.
Northern European annual are used in Europe and
North
America for what?
A: Summer and fall harvest.
When was it developed in Germany?
A: In the 18th century.
It is used where?
A: It’s used in Europe for winter and early
spring harvest.
Where was Northwest European biennial developed?
A: In France in the 19th century.
Asian is a tropical cauliflower used in what countries?
A: China and India.
Where was it was developed?
A: In India during the 19th century from the now-abandoned Cornish type.
How many historic and current commercial varieties of
cauliflower are being used around the world?
A: Hundreds.
A comprehensive list of about 80 North American varieties
is maintained where?
A: At North Carolina State University.
Orange cauliflower contains 25% more “what” than white
varieties?
A: Vitamin A.
This trait came from a natural mutant found in a
cauliflower field in what country?
A: Canada.
Green cauliflower, of the B. oleracea botrytis group, is
sometimes called what?
A: Broccoflower.
It is available both with the normal curd shape and a
variant spiky curd called what?
A: Romanesco broccoli.
Both types have been commercially available in the U.S. and
Europe since when?
A: The early 1990s.
The purple color in purple cauliflower is caused by the
presence of what antioxidant group?
A: Anthocyanins, which can also be found in red cabbage and red
wine.
Cauliflower is low in fat, low in carbohydrates but high in
what?
A: Dietary fiber, folate, water, and vitamin C, possessing a high nutritional
density.
Cauliflower contains several phytochemicals, common in the
cabbage family, that what?
A: Might be beneficial to human health.
Cauliflower can be roasted, boiled, fried, steamed, or
eaten how?
A: Raw.
When cooking, what are removed and discarded?
A: The outer leaves and thick stalks.
The leaves are also edible, but are most often what?
A: Discarded.
The florets should be broken into similar-sized pieces so
they are what?
A: Cooked evenly.
After eight minutes of steaming, or five minutes of
boiling, the florets should what?
A: They should be soft, but not mushy.
Low carbohydrate dieters can use cauliflower as a
reasonable substitute for what?
A: Potatoes or rice.
The oldest record of cauliflower dates back to when?
A: The 6th century B.C. Pliny wrote about it in the 2nd century.