photo via muffet
The milk, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. It has a compact head (called a “curd”), usually about six inches in diameter that is composed of undeveloped flower buds.
This vegetable is high in potassium, iron, and zinc. 1 cup (100 g) has 25 calories, 0 fat, 3 g dietary fiber and 2 g protein. One cup of boiled cauliflower is an excellent source of vitamin C(91.5% of the DV), folate (13.6% of the DV), and dietary fiber (13.4% of the DV). That same amount of cauliflower also serves as a very good source of vitamin B5, vitamin B6, manganese and omega-3 fatty acids
Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down.
A member of the cabbage family, Cauliflower originated from China.
Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are also edible and are especially good for adding to soup stocks.
To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks.
Cauliflower contains phytonutrients that release odorous sulfur compounds when heated. These odors become stronger with increased cooking time. Some phytonutrients may react with iron in cookware and cause the cauliflower to take on a brownish hue. To prevent this, add a bit of lemon juice to the water in which you blanche the cauliflower.
Sauté cauliflower with garlic, minced ginger and tamari.
For cauliflower with a vivid yellow color, sauté with a spoonful of turmeric or generous pinch of saffron.
Puree cooked cauliflower, add fennel seeds and your other favorite herbs and spices and serve as soup.
Or just eat raw.
1 lb = 1 small head = 1.5 c chopped = 7.5 oz cooked = 10 oz frozen = 2 cups chopped