Orange Cauliflower

History

Orange cauliflower's origin story reads like botanical serendipity—a chance natural mutation discovered in a Canadian cauliflower field near Guelph, Ontario, in 1970. A single plant among thousands displayed vivid orange curds instead of the typical white, the result of a genetic mutation that allowed beta-carotene to accumulate in the florets rather than being blocked as in normal cauliflower. Plant breeders at Cornell University spent nearly two decades developing the mutation into a stable, commercially viable variety, finally releasing it in 1991 under the name "Cheddar" for its cheese-like golden hue. Unlike artificially colored vegetables, orange cauliflower's color is entirely natural and comes with significant nutritional benefits—containing up to 25 times more beta-carotene than white varieties. The color intensifies when the plants experience cool temperatures during head formation, creating deeper orange tones in fall-grown specimens. Initially marketed as a novelty, orange cauliflower gained serious traction as consumer interest in nutrient-dense foods grew. Today it represents one of the most successful natural vegetable color variants, joining purple and green cauliflower in offering gardeners and cooks visually stunning alternatives to traditional white. Its mild, slightly sweeter flavor has won over skeptics who assumed the color change might affect taste.