by Jennifer A. Wickes
Cauliflower is part of the cabbage family. Caulis means stalk and Floris means flower.
There are three colors that a cauliflower may be: white, green and purple.
October to April
How to Select
Choose firm heads with compact flowers. The leaves should be crisp with no yellow on the leaves. The entire head is edible: both leaves and florets.
Simply wash and cut the cauliflower before eating or cooking. Cauliflower can be boiled, baked or sauteed.
Refrigerate raw for 3 to 5 days. After it is cooked, refrigerate up to 3 days.
Vitamin C and iron.
Adding 1 teaspoon of lemon juice to the cooking water will help maintain the crisp color.
Chenin Blanc, Pinot Grigio, Zinfandel
Basil, cumin, mace, marjoram, mustard, savory, tarragon, thyme, turmeric.
1 lb. fresh = 2 1/2 - 3 cups florets, 1 1/2 - 2 cups chopped
• 1 cauliflower -- cored
• 1/2 cup olive oil
• 2 teaspoons garlic -- minced
• 3 tablespoons red wine vinegar
• 1/2 cup black olive -- cured, diced
• 1/2 cup red onion -- diced
• 1/2 cup red bell pepper -- diced
• 3 tablespoons capers -- (in brine) drained
Separate the cauliflower into small florets. Rinse well in cold water
and drain. In a large pot of boiling salted water, cook the florets
until al dente, about 5 minutes. Drain and place them on a towel to
drain. Pour the olive oil over the cauliflower and toss to coat well.
Add all the remaining ingredients and toss to mix well. let the salad
marinate for several hours at room temperature, stirring
occasionally, before serving.
Yields: 6 servings
Cream of Cauliflower Soup
• 2 1/2 cups cold water
• 10 ounces canned low sodium chicken broth
• 6 cups cauliflower -- flowerettes
• 1/3 cup instant nonfat dry milk
• 1 tablespoon flour
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• parsley -- minced fresh
• lemon wedges
Combine water and broth in a large saucepan; bring to a boil. Add
cauliflower; return to a boil. Reduce heat and cook 10 min. Or until
tender. Remove cauliflower from broth, reserving broth. With knife
blade in processor, add cauliflower. Pulse 8 to 10 times or until
cauliflower is finely chopped, but not pureed. Combine milk powder,
flour, nutmeg, and pepper; add to reserved broth, stirring well with
a wire whisk. Add chopped cauliflower and bring to a boil; reduce
heat and simmer 15 min. Or until slightly thickened. Ladle soup into
6 individual bowls; garnish with minced parsley if desired.
Serve with lemon wedges.
Yields: 6 servings
• 1 head cauliflower -- trimmed
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lemon juice -- strained
• 3 tablespoons olive oil
• 1/4 cup garlic -- very finely minced
• 1/8 teaspoon cayenne
• 1 teaspoon white wine vinegar
Combine cauliflower, salt, lemon juice, and water to cover in a large saucepot, over a moderate flame. Bring to a boil, reduce heat, and simmer for 15 minutes, until tender-crisp. Remove from heat, drain well. Heat olive oil in a small skillet, over a medium flame. Add the garlic, heat and stir for 6-8 minutes, until golden season with cayenne and vinegar. Pour over cauliflower. Arrange onto a serving platter. Serve hot.
Yields: 6 servings
This article was originally published at Suite101.com: http://www.suite101.com/article.cfm/15184/104790
Jennifer A. Wickes is the Food and Drink Dean at Suite University, the Food and Drink Community Manager at Suite101, as well as a
freelance food writer and cookbook reviewer. She has written 5 eBooks, and has had several articles in printed publications, such as
Cooking Pleasures magazine and Ernest and Julio Gallo's Turning Leaf Wine pamphlet.
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