Rugby Farm

Committed to Growing a Healthy Australia


Scientific name, Brassica oleracea, from the brassicaceae family. This particular family includes such other plant species as broccoli, brussels sprouts, and cabbage.

Cauliflowers have a long history being brought to France from Genoa in the 16th century, However the first reliable reference of the cauliflower was formed buy Arab muslim scientists in the 12th/13th century. From there it has grown into a vegetable of great diversity with many different shapes, sizes and colours grown today all over the world.

Did you know? That there is a list of 80 North American varieties kept in the university of north Carolina and the biggest producer of cauliflower is China followed by India in 2nd place.

Cauliflowers are more affected by their growing conditions than other brassicas being suited to cool to cold conditions and preffering well drained clay loams and alluvial soils with a high organic matter. However with the wide selection of varieties and climates in Australia they are grown all year round with little impact on supply.

Nutritional Information
Cauliflowers are:

  • Low in fat and carbohydrates
  • High in dietary fibre, folate water and vitamin c.

Cauliflower also contain phytochemicals which are common in the cabbage family and may be beneficial to human health, sulforaphane which is released when chewed and some tests suggest that it may help protect against cancer, as well as glucosinolates, carotenoids and indole-3-carbinol which enhances DNA repair, which in turn slows the growth of cancer cells.

Screen Shot 2013-04-25 at 6.31.25 PMRecipe
Steaming, stir frying and microwaving are the best ways to cook cauliflowers because they do not affect these positive attributes however boiling can. Best stored in paper or a plastic bag stem down in the vegetable crisper at the bottom of the fridge.

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chilli flakes
  • 750g cauliflower, trimmed, cut into florets
  • 2 cups vegetable stock
  • 2 cups water
  • 1/4 cup cream or creme fraiche
  • carrot and zucchini muffins, to serve (see related recipe)


  1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.
  2. Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.
  3. Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper. Serve with muffins.

Wikipedia and the Department of primary industries New South Wales.

Recipes from