When a local farmer with years of experience told me that it was possible to grow cauliflowers in the plains, that was all I needed to give it a try. Though loaded with a multitude of vitamins and minerals this cruciferous vegetable has, in recent years, been subjected to much scrutiny due to the quantity of pesticides used in its cultivation.
Once I planted the saplings procured from a reliable source, I soon had a patch of thriving young plants. But soon it became apparent that we weren’t the only ones excited about our crop. The peacocks too showed their enthusiasm by pecking away at the leaf edges. Even as we considered fencing options, the plants sprouted more leaves and seemed to adjust well to the light showers that heralded the end of a scorching summer. As one got closer, the air was heavy with the unique aroma of raw cauliflower.
The broad leaves with a tinge of bluish grey set it apart from the other plants in the farm. The leaves are not only large but have a kale-like texture with slightly crinkly edges. “I’m sure it must be edible,” was my first thought. If farming has taught me one thing, it is that nature allowed little to go waste.
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When I broached the topic of eating the leaves ,the farm hands laughed and said that it was fed only to the cows. But when I looked it up in my cookery encyclopedia, “Cauliflower leaves taste delicious when roasted in the oven,” it said in bold print.
I wanted to find ways more suited to Indian cooking methods. Would a simple poriyal , made by sautéing cut pieces of small onions and green chillies in a bit of nallennai before adding a few handfuls of thinly shredded leaves work? I got an opportunity to experiment when I was lunching alone at home.
The characteristic trait of the cauliflower leaves was no different from that of other greens. When subject to heat, they gave off a fair amount of liquid and could be cooked in their own juice.
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The cooking time, however, was 10 minutes longer than spinach. What I liked was the texture. Instead of turning damp and squidgy, it was quite dry and springy with the onion-chilli flavours apparent in every mouthful. When cooked, the leaves were devoid of any overpowering fragrance or bitterness. In fact, the mellow taste blends easily into a variety of cuisines.
It turns out that the leaves are the richest sources of calcium (100 gm contains approximately 600mg of calcium) and have a high iron content as well. They are also said to be good for digestion.
Looks like the cows will just have to get used to sharing the leaves from now.
Tips to grow your own cauliflower
The soil needs to be very fertile with rich compost and mulch
The climate should not be hot. Cool damp weather is ideal
The soil needs be moist. Dry soil will produce loose uneven heads
Each plant produces only one head of cauliflower curd