Cauliflower, broccoli and romanesco, also known as minaret cabbage, are among the best tolerated cabbages.

They can be cooked, blanched or even eaten raw, because unlike other types of cabbage, they contain hardly any flatulent substances.

Cauliflower has a vitamin C content of 75 mg per kilo as well as folic acid and antibacterial mustard oils. This makes cauliflower particularly healthy for the immune system and heart and circulation.

Unlike cauliflower, broccoli florets ripen directly in the sun, so broccoli contains about twice the amount of vitamin C and 40 times as much beta-carotene as cauliflower.

To optimise the nutritional value, cauliflower, broccoli and romanesco should be consumed as soon as possible. Yellowish or brownish discolouration already shows the loss of freshness.

It is best to store them in the fridge in the vegetable compartment, because at room temperature about 10% of the vitamin C content is lost per day.

If you want to store them for longer, you can cut off the florets and blanch them in salted water with a dash of lemon juice and then freeze them. However, the cabbage florets should not be stored longer than one year, even in the freezer.