Description: Cauliflower is a member of the cabbage family. A compact head of white flower buds, cauliflower has a white color because the outer leaves shield it from the sunlight which prevents this vegetable from developing chlorophyll, which would turn it green. Selecting: When selecting, choose heads that have crisp and firm looking florets. It should have a creamy white color with no discolorations and the outer leaves should have good green color and look fresh, not limp. Do not buy cauliflower if the leaves look wilted or yellow and the florets have tiny black spots on them. This indicates that the cauliflower is old and no longer at peak freshness or taste. Storing and Handling: When storing, place in a plastic bag and seal loosely. Cauliflower can be stored for approximately 2 to 4 days, but should be eaten as soon as possible. Preparing: Cut off the leaves at the bottom of the head, as well as, the thick stalk. Cut around the core and remove. Cut away any black spots from the florets, separate and wash thoroughly. Drain off any remaining water. Steaming or Boiling: place cauliflower florets in a steamer basket over boiling water, or in a pan with a couple inches of boiling water and cover. Steam or boil for approximately 6-10 minutes. If you are steaming a whole uncut head, steam for about 20 minutes. Microwave: place cauliflower florets in a covered microwave safe dish with a small amount of water. Cook for approximately 8-10 minutes until florets are tender. Serving Suggestions: Salads: Cauliflower is a great addition to salads, adding texture and taste. You can cut the florets into small pieces or slice the cauliflower very thinly and add to the salad.
Side Dishes: Cauliflower makes a great side dish when steamed or boiled and then dressed with butter or olive oil, capers and lemon zest. Marinated Cauliflower: Another recipe for cauliflower is to marinate it with other crisp vegetables like, broccoli, celery, cabbage and sliced carrots. Cut or slice vegetables to desired size and thickness and use your favorite vinaigrette or try our
easy vinaigrette dressing
and marinate in a covered jar or glass bowl in the refrigerator for a few hours or overnight, tossing the vegetables occasionally. ________________________________________ Seasonings to use with Cauliflower: butter, capers, cheese (ex: cream cheese, cheddar, Gruyère, parmesan), garlic, lemon juice, lemon zest or lemon extract, olive oil, pine nuts, mustard, mustard seeds, thyme Quick Salad – Cauliflower Recipes:
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