Cauliflower
Cauliflower is another member of the cruciferous
vegetable family. It was cultivated in Egypt in 400 B.C. and became
popular in Europe in the 15th Century.
Cauliflower has a small compact head covered with hundreds of flower clusters attached to a short stalk. To protect it from the sun, the head is surrounded with heavy green leaves that are connected to the stalk.
The outer leaves are tough; the inner leaves are tender and
edible.Cauliflower's nutrients make it a true champion in the fight
against cancer.
White cauliflower is the most commonly known but there are
also crimson-coloured varieties and most recently
orange.
The purple cauliflower
The purple has a more delicate flavour than the white. It cooks
faster, and interestingly enough, becomes green while
cooking.
The orange cauliflower
The orange cauliflower is a hybrid with carotene creating its bright colour. It has a sweet flavour and can be eaten raw or cooked. It contains approximately 25 times more carotene than the white cauliflower.
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- Select a small, firm, spot-free cauliflower with crisp green leaves.
- The freshness of the exterior provides a good indication of the freshness of the vegetable.
- Remove the outer leaves and the stem. Separate the flowers into similar-sized portions to ensure uniform cooking. Rinse.
- Eat raw as an appetizer with a dip or add to soups, omelettes and quiches. It is excellent with pasta or simply served as a vegetable accompaniment.
- Cauliflower cooks rapidly.
- Steaming is the best way to cook cauliflower to retain its nutrients.
- Cauliflower is superb topped with a cheese sauce.
- Cooked and puréed, it can be added to soufflés or soups.
Cauliflower is available year-round in the produce section your local METRO supermarket.
Cauliflower is an excellent source of vitamin C, folic acid and potassium. It also contains vitamin B6 and niacin. It is the most easily-digested of the cabbage family and, like other crucifers, it contains nutrients that help in the fight against cancer.
Cauliflower may be refrigerated for up to twelve days in a perforated plastic bag. It should be blanched for three minutes before freezing; keep in mind that freezing will soften the texture of cauliflower.