Home

Globe Artichoke

Cauliflower

Broccoli

Purple Sprouting Broccoli

Courgette Flowers

Vegetables

Name:

Cauliflower

Variety:

 

Family

Brassica

Availability:

Year round

Character:

Cauliflower tastes delicious raw or lightly steamed, boiled or stir-fried. Use cauliflower like broccoli. They're good eaten together. Cauliflower is great with a cheese or white sauce, added raw or lightly cooked to salads, made into pickles, added to soups, casseroles and stir-fries. It's also good for using as crudites, either raw or blanched, served with dip or dipping sauce.

Use:

Cauliflower is best cooked for a short time until tender but still slightly crisp. Avoid overcooking as the taste will be inferior and the heads will disintegrate. To lightly cook cauliflower florets for use in salads or crudities, simply place in boiling water for 2 - 3 minutes, drain and cool under cold running water.

Quality Points:

Checking the colour and freshness of the leaves that are close to the head (known as curds) is a good way of helping choose the best cauliflower. Look for white heads that are clean and compact. The curds should be firm with no parts breaking away

Storage:

Refrigerate in plastic bags

Preparation:

Cut into florets or leave whole.

Cooking Method:

Boil, Micro-wave, Stir-fry, Steam

History:

Cauliflower, from the Latin word meaning 'cabbage flower', is a member of the Brassica family. It has been grown for more than two thousand years. Native to the Mediterranean, it has been part of the European diet for about five hundred years.

Nutrition:

Cauliflower is an excellent source of vitamin C and supplies vitamin K and folate, it is also a source of fibre other B group vitamins as well as small amounts of potassium and calcium.

Comment: