Kauli, phoolkopi, cauliflower
Binomial family Brassica Oleracea
Kauli, pholkopi or cauliflower is an important vegetable in Nepali kitchen. the white part or the florets are used for cooking and the stems and leaves are often used for soups or feed livestock. Potatoes are often mixed with cauli to make it taste even better. Cauli is served often in Nepali bhoj bhatter [party].
Some of the famous cauliflower dishes are aloo cauliko tarkari [cauliflower and potato curry], cauliko achar [pickled cauliflower], cauli matar tarkari [cauliflower and green peas curry, cauliko chop [batter fried cauliflower], cauliko pakoda [cauliflower fritters], cauliflower usineko cauli [steamed cauliflower], cauliko sukuti [dehydrated cauliflower] etc.
Phoolkopi [cauli] is one of the major vegetable crops of Nepal. Terai [flatlands] sell more cauli than pahad [hilly region]. Most of the farmers have been growing hybrid cauliflowers lately. Its is a fall season crop which is grows during Nepali festival season [dashain and tihar].
The health benefits of cauliflower include a reduced risk of cancer, heart and brain disorders, relief from indigestion, detoxification of the body, increased iron absorption, and weight loss.
References –
http://www.asiafarming.com/cauliflower-cultivation/
http://saknepal.org/wp-content/uploads/2016/06/Hopkins-Scott.pdf
https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cauliflower.html
https://www.foodpleasureandhealth.com/blog/2016/10/nepali-style-cauli-aloo.html
https://www.buzzfeed.com/christinebyrne/bhuteko-cauli?utm_term=.xupV5QBqm#.jeXpDPXnL
