On 6/19/2016 10:08 PM, Brooklyn1 wrote:
> > wrote:
>> On 6/19/2016 6:35 PM, Je?us wrote:
>>> > wrote:
>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>> and other issues you see with plants with a large flowering head.
>>>> Don't just grow the white ones - there are orange, purple, and green
>>>> ones, too.
>>> Good point, do they have differences in taste or texture at all?
>>>
>> Not much, but the nutrients are a bit different - anthocyanin in the
>> purple, and beta carotene in the orange.
>> And they look really pretty on the plate.
>
> That's not true, 99.9% of the color is dissolved away in the
> cooking... in fact from cooking they drvelop a grayish tinge... snow
> white cauliflower cooks up more attractive.
>
You must _really_ overcook your cauliflower! I often cook the coloured
ones, and they certainly don't have 'a grayish tinge'.