The genetic mutation recently isolated by Cornell plant geneticist Li Li and colleagues -- and described in the December issue of the journal Plant Cell -- allows the vegetable to hold more beta-carotene, which causes the orange color and is a precursor to the essential nutrient vitamin A. While cauliflower and many staple crops have the ability to synthesize beta-carotene, they are limited partially because they lack a ”metabolic sink,” or a place to store the compound. [...] Orange cauliflower was first discovered in a farmer’s white cauliflower field in Canada about 30 years ago and is now available at supermarkets.