Cauliflower and tickling [S. Worthen

Romano cauliflower is green all the time. Cauliflower is part of Brassica oleracea which includes cabbage and greens and broccoli.

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This is what I was going to say!

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This!

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Me too! I was going to say if some varieties of a single species are to be not green vegetables, it would be like some breeds of dog being not carnivorous mammals.

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No it wouldn't, it would be like some dogs not being black dogs!

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Add me to this. Also, cauli can be purple, which is not relevant, but cute.

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im not ticklish which negates the question entirely.

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Likewise.

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Cabbage, cauliflower and brussels sprouts are the same bloody thing -- they're all cultivars of one particular species which, like dogs, have been domesticated and bred into wildly different-looking strains.

They're all disgusting and vile, too.

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This!

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Oh yes, this!
(well, ok, some cabbage is semi-decent, but that's an exception!)

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Ah, so you're a fellow sufferer. I keep forgetting the name of the chemical in brassicas that most people can't taste but many people can - it's genetic and all my life I have had people saying to me "But X is delicious!" For them it may be, but my younger daughter summed it up completely by saying "It's like putting a forkful of well-rotted compost in my mouth". It has waned for me over time, and if properly prepared (i.e. taste well disguised) I now quite like cauliflower.

The result of this was a non-cabbage household and all family members happily tucking into spinach, which we all love. Tensions staying with the grandparents were averted because my husband's mother had the same problem, so it was never a case of mother-in-law insisiting on my daughters eating their sprouts.

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There are few things in the world I hate more than being tickled.

It's one of the (very) few circumstances where I would not rule out the possibility of being violent.

Cauliflower is tasssty. :-)

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I've seen varieties of cauliflower that are orange, green and purple... it all depends on the garden catalogue.

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Hm. I feel the question is "does Cauliflower fulfil the same sort of nutritional role in a meal as green veg", to which I supposed it does but I don't actually know

Is there a particular reason cauliflower and tickling go together? :)

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Cauliflower is a green vegetable, but we only eat the white bits.

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Speak for yourself! The green leafy bits protecting the curd are just as tasty, whether steamed along with it or stir-fried.

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Or chopped up in salads.

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But I wouldn't call them cauliflower, I'd call them cauliflower greens.

If someone said they were serving cauliflower, I wouldn't expect the green leafy bits.

Cauliflower isn't a green vegetable, but cauliflower greens are.

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Most cauliflower is white, but it's still a cruciferous vegetable. Some cauliflower is green (Romanesco and broccoflower). Some cauliflower is other colors, such as bright orange and purple, but still counts, IMO, as a green vegetable.

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Cauliflower is a vegetable, but it is not green. (Unless you eat the leaves, the leaves are not only a green vegetable, but they are also greens.)

Broccoflower (http://en.wikipedia.org/wiki/Broccoflower) is a green vegetable, as is fractal broccoli, which resembles cauliflower more than it does proper broccoli.

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My view is that though cauliflower isn't green (at least the part humans normally eat isn't) it fits much better with cabbage, broccoli and sprouts in the category "green vegetables" than it does with root veg like carrots, swede and turnips.

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I love sprouts, and can't find them in my local supermarket. I think they're not seasonal, or something.

Who likes to be tickled with a cauliflower, then?

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They're very definitely seasonal: autumn through most of the winter.

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I don't think cauliflower quite makes the green cut.While it's especially high in potassium and has about the same iron level as broccoli, it isn't particularly high in calcium like a dark green veg , doesn't have comparable beta carotene or C either. I'd put it in a pale green/white category with cabbage whereas brussel sprouts or broccoli definitely make it into the greens category. I would guess a Romanesco is somewhere in between. Don't know if orange cauliflower is actually higher in beta carotene. If so, it might qualify for orange status.

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I always learn things on your journal. Thanks to

borusa's comment, now I know fancy things about cauliflower!

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Cauliflower is bicoloured. Except when it's all-green, but then it's really a sort of broccoli. If it's in a cheese sauce or aloo gobi it's multicoloured. If you don't serve the green leaves it's monotone.

So, yes, it's a complicated vegetable.

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Romanesco reminds me of an extreme closeup of the eye of a chameleon.

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The flower is, well, a flower and neither green nor leafy (well, I can sometimes get green cauliflowers, but then I can also get purple Brussels sprouts).

The leaves, which I cook either together with the florets or as a separate vegetable, are a green vegetable.

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I believe, without looking it up, that the darker and greener and leafier your veg is, the more like a 'green vegetable' it is and the more of the yummy good-for-you things that you're trying to get out of it there are. So basically, kale, chard, savoy cabbage and so on are better for you than asparagus and cauliflower.

Edit: Having said all that, when I'm constructing meals, cauliflower does fit in the 'what-is-the-green-vegetable-in-this-meal' slot. But we don't eat green vegetables every day in any case; perhaps only three or four times a week.

But honestly, all of this stuff is a load better for you than smoothies.

Edited Date: 2012-06-29 06:06 pm (UTC)

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I don't know about classifications, but in terms of superficial coloration I have had cauliflower that is white, orange, purple...

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One stall in our local monthly farmers' market not only has green cauliflowers (different shaped flower) and purple sprouts (same sort of colour as "red" cabbage) but also carrots in their original colour.

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Oooo, interesting! A friend living outside San Francisco was just telling me about the farm box she got with three different colors of carrot: orange, purplish, and white!

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It's hard to explain to people who think of tickling as a normal experience - but, thanks to various autoimmune-related issues, tickling actually HURTS me. As a result, my muscles clench in anticipation, which sends shooting pain throughout my body, even if the person never actually does the tickling.

My Dad thought I was making it up - but I have done some research and discovered that it isn't all that uncommon if one has allodynia.

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I've seen yellow and green cauliflower, although I think of it as white and was utterly bemused by the Economist article when I read it earlier this week.

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In appearance, no. In functionality, yes.

For all intents and purposes not dependent on the visible color spectrum, it is a green veg. If you are decorating a float for the Tournament of Roses or trying to find something to alternate between the red bell peppers, yellow bell peppers, carrots, tomatoes, celery, and mange touts? It's white-ish.

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I would have said before reading this thread that a green vegetable was just and only a vegetable that was green. So I too was a bit skeptical of the Economist comment. I would have said that a vegetables nutritional content was somewhat independent of its colour though I thought there was a folk belief that green colour equated with nutrition. Personally I don't like cauliflower despite being able to enjoy broccoli (how its cooked makes a big difference) and some cabbage (especially purple cabbage, also not a vegetable which is green), I also don't like bok choi much despite it being so close to broccoli...

On tickling I usually don't like it, but I'm not going to say I find it universally unpleasant.

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Cauliflower and tickling

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