Cauliflower Traditional Cache
Rayswrld: This series might have run its course and as problems arise I will consider archiving them on a case by case basis.
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I got tired of the influx of animals into the Henry Hudson Zoo so I decided to go a different way. After all, the animals are going to have to eat.
Please replace as found
Brassica oleracea var. botrytis, Crucifereae
A plant composed of a compact head (also called the "curd"), formed of several undeveloped inflorescences that are attached to a short central stem. Cauliflower is covered with several layers of green leaves attached to the stem. The small, tender, inner leaves, which are yellow-green in color, are edible. Cauliflower is usually white, but some varieties are purplish in color (they turn green during cooking). Purple cauliflower is very close to broccoli; it cooks more quickly than white cauliflower and has a milder flavor.
Buying
Choose: a cauliflower with a firm, compact head that is creamy white in color, with well-colored green leaves still attached.
Avoid: discolored cauliflower with brown spots or that has started to flower.
Preparing
Remove the outer leaves and the core, and leave the small green leaves. Separate the cauliflower florets from the main stem, keeping part of the stem; keep florets whole or cut them into sections if they are very large. Wash under running water or soak in slightly salted or vinegared water in case any worms are present.
Serving Ideas
Cauliflower is eaten raw or cooked. Raw, it is eaten as is, with dips, in hors d'oeuvres or salads. Cooked, still firm, cauliflower is eaten hot or cold. It is used as a side vegetable or in soups, stews, pasta dishes, omelettes and quiches. It is delicious covered in Mornay, hollandaise or béchamel sauce and gratinéed. Cooked and puréed, it can be incorporated into soufflés or soups. Cauliflower is also an ingredient in marinades, relishes and chutneys. It can replace broccoli in most recipes.
Storing
In the fridge: about 10 days, unwashed, in a loosely closed or perforated plastic bag. Cooked, 2-3 days (cauliflower is more fragile).
The older the cauliflower is, the stronger its taste and odor become.
In the freezer: blanch (3 min) prior to freezing. It will be more watery when defrosted.
Cooking
Cauliflower cooks very quickly. Monitor its cooking closely, as it can disintegrate and become pasty, which leads to a loss of flavor and nutritional value.
Boiled: add a bread crust to the cooking liquid to absorb some of its odor.
Steamed.
Stir-fried.
Microwaved.
Nutritional Information
raw cooked
water 92% 92.5%
protein 2g 1.9g
fat 0.2g 1.9g
carbs 5g 4.6g
fiber 1.8g 1.8g
calories 24 24
per 3.5oz/100 g
Excellent source: vitamin C, folic acid
and potassium (raw), vitamin C and
potassium (cooked).
good source (cooked): folic acid.
Contains: niacin (raw), copper (cooked), vitamin B6 (raw and cooked).
Properties: anticancerous. Cauliflower is the most digestible member of the cabbage family.
Congrats to Smittyfletch for the FTF.
Additional Hints
(Decrypt)
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