Add color to any plate with a side of streamed orange cauliflower

(Steamed orange cauliflower with parmesan cheese add a colorful element to a basic plate, such as a panko-crusted turkey breast and roasted red potatoes drizzled with olive oil and sprinkled with sea salt. Photo by Alex Darus)

White isn’t the only color of cauliflower someone can pick up at their local supermarket —purple, green and the striking orange Cheddar varieties are also available for people to try. The different types can be roasted, steamed or served raw anytime someone is looking to try a new side dish.

Orange cauliflower tastes the same as the white variety. The vegetable can be prepared, cooked and plated the same as the original. The orange Cheddar variety does stand out for its bright color that is amplified when steamed or roasted.

All cauliflowers are annuals that are a part of the Brassica family, which also includes broccoli, kale and cabbage. Cauliflower is made up of florets called curds. The rainbow varieties are a result of selective breeding. Cauliflower is popular as a side dish topped with parmesan or served raw on a vegetable tray, but it can also be used as pizza crust or as a meat substitute for a main course.

The first orange cauliflower was found by accident in 1970 in Canada in a field made up of white cauliflower. However, the breeding of the vegetable has only gotten controlled within the past 15 years.

According to the USDA research center, the big genetic difference between the white and orange varieties is beta-carotene. The carotenoid is responsible for red, yellow and orange hues in plants, and it can play a role in human health. The human body converts the carotenoid into Vitamin A, and the orange cauliflower has about 25 times more Vitamin A than its pale relative. The Brassica also has selenium, which is believed to have cancer-preventing and heart health benefiting properties.

Other types of unusual cauliflower include Purple Graffiti and Green Romanesco. There are 4.58 million pounds of non-organic cauliflower grown in the U.S. every year according to a 2016 report from the U.S. Department of Agriculture. The largest cauliflower-producing state is California.

For the simple steamed version shown in the photo, bring about 1/4 inch of water to a boil in a frying pan with 1/2 teaspoon of salt. Add the trimmed and clean cauliflower to the pan and steam until tender. Then, top with parmesan cheese.