About Cauliflower
Cauliflower
consists of undeveloped white florets attached to a single stem that form
a compact, cabbage-like head, called a curd. The curd is generally 6 to
7 inches in diameter. The white head is surrounded by long green leaves
that are attached to the stem. These leaves protect the cauliflower from
the sunlight, preventing chlorophyll from developing in the cauliflower.
Because the head is protected by the leaves, the head stays white. The
older varieties of cauliflower had to have the leaves tied up around the
curd to protect it but now varieties have been developed where the leaves
grow up and around the curd to protect it without tying. Cauliflower is
closely related to broccoli but has a denser, more compact head, and it
is most often white. It has a creamy, sweet, slightly nutty flavor and
even though the florets are the most common part of the cauliflower that
is eaten, the stem and leaves are also edible.Varieties include purple,
orange and broccoflower. See source below for details on varieties and
on cooking cauliflower.
Uses:
The leaf, stalk and florets can be eaten raw or cooked. Raw, it is eaten
on its own accompanied by a dip or cut up and added to salads. When cooked,
it can be eaten as a side dish, alone or topped with a sauce, such as
au gratin, hollandaise, or Mornay. It is also often added to other dishes,
such as stir fries, pasta, quiches, omelets, soups, and stews. Cauliflower
can be interchanged for broccoli in most recipes.
How to Buy:
Cauliflower is available year-round. Peak seasons are generally in the
spring and fall, depending on the climate in that region. When selecting,
look for thick, compact, heads of creamy white florets. The head should
be heavy for its size and the leaves surrounding it should be bright green
and not be showing signs of wilting. Avoid cauliflower that is blemished
or whose florets have started to turn brown, which is a sign that the
head is getting old. Check the bottom of the head, if it is soft, it is
no longer fresh. If the the florets have started to flower they are overripe.
Keep in mind that the size of the cauliflower head is no sign of quality.
Storage:
Cauliflower should be left unwashed when storing. Store in the refrigerator,
with stem side down, in an open plastic bag or use a perforated plastic
bag. This will avoid excess moisture, which causes the cauliflower to
deteriorate faster. Store for 5 to 7 days. If cauliflower is purchased
as precut florets it will lose its freshness much faster. Store precut
florets for up to 2 days. Cooked cauliflower should only be stored for
2 or 3 days in the refrigerator. Cauliflower can be blanched and then
frozen and kept in the freezer for up to a year.
Source: http://www.recipetips.com/kitchen-tips/t--863/all-about-cauliflower.asp
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Recipes
- Cauliflower Soup with Squash
- Cream of Cauliflower
Soup
- Quinoa with Cauliflower, Cranberries,
and Pine Nuts
- Lee's Potato, Squash,
Cauliflower Soup
- Curried Cauliflower
Soup with Coriander Chutney
- Creamy Cauliflower Soup with
Brazil Nut Pesto
- Heidi Swanson's Couscous Soup
very fast to make with cauliflower, broccoli and other vegetables
- Roasted Spicy Cauliflower
- Seared Scallops with Cauliflower,
Capers and Raisins
- Pasta with Cauliflower and Cacciocavallo
from Joy of Pasta by Joe Famularo
- Cream of Cauliflower
Soup with Red Beet Chips from Thomas Keller
- Marie Cameron's Cauliflower
Fritters
- Cauliflower Gratin
Right:
Seared Scallops with Cauliflower, Capers and Raisins
Lee's Cauliflower Cooking Tips
Cut
off and retain the stalks. Combine and pressure cook with other vegetable
trimmings such as artichoke stalks in potato water to create a vegetable
broth. Alternately, julienne and add to pressure cooked pilaf rices, such
as Lee's Brown Rice Pilaf or soups.
Cook cauliflower flowerets 2 -3 minutes in pressure cooker on high:
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