A cauliflower quite close resembles a white frontal brain lobe as seen in a psychology class and anatomy books. Its bumpy surface is a large cluster of separate florets, or undeveloped flower buds, which are held tightly together by a strong internal stem system at its base.
This noble veggie is a member of the Brassica family along with its cousins, Brussels sprouts, cabbage, broccoli, kale and collard greens. The most common color for cauliflower is white surrounded by green leaves. However, it is occasionally grown with orange, or light green or purple flesh. These are not available very often.
The cauliflower, as we now know it, has been greatly modified over time. The earliest writings on the vegetable occurred in the Arab culture, then re-appeared around 600 BCE in the Mediterranean region. Gradually, it gained popularity in Europe, the British Isles and over into the New World.
Cauliflower is rich in pantothentic acid, vitamins B6, C, K and folate. It is low in fat, low in carbs and high in fiber.
When selecting a cauliflower, choose one which is perfectly white and not dotted with brown spots. Floret clusters should be tight and firm.
Store uncooked cauliflower in a plastic or paper bag in refrigerator for no longer than a week. Although a cauliflower’s green leaves are edible, most people discard them.Start breaking a whole cauliflower into uniform pieces by cutting away the central core from the underside. This will insure even cooking.
- It is a great vegetable to sauté.
- If you do steam cauliflower, plan on making the cooking time brief and not steam it beyond its most delicious crisp stage.
- Good accent spices for cauliflower are turmeric and fennel seed.
- Substitute crisply steamed cauliflower for potatoes in your favorite potato salad recipe.
- Cauliflower au gratin
- Mashed with cream
- Potato salad
- Raw in salads
- Roasted cauliflower
- Stir fry
- With garlic sauce
Foodsites with cauliflower recipes.