Cauliflower
Brassica oleracea var. botrytis
Flavor: A mild creamy broccoli like vegetable.
Benefits: Cauliflower has significant protein, with Vitamin A, B-complex, C, and E.
Storage: Refrigerate in a plastic bag for no longer than a week.
Cooking and preparation: Soak head upside down in cold salted water to remove any hidden field pests. Do not overcook as cauliflower will become mushy quickly. Steam florets for 5-10 minutes, or eat raw with a favorite dip. Steamed cauliflower can be added to boiled potatoes for increasing nutrients and complexity of flavor in mashed potatoes.
Benefits: Cauliflower has significant protein, with Vitamin A, B-complex, C, and E.
Storage: Refrigerate in a plastic bag for no longer than a week.
Cooking and preparation: Soak head upside down in cold salted water to remove any hidden field pests. Do not overcook as cauliflower will become mushy quickly. Steam florets for 5-10 minutes, or eat raw with a favorite dip. Steamed cauliflower can be added to boiled potatoes for increasing nutrients and complexity of flavor in mashed potatoes.
Roasted Cauliflower
courtesy of gourmet
Ingredients:
1 medium head cauliflower (2 1/2 to 3 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Directions:
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
1 medium head cauliflower (2 1/2 to 3 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Directions:
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
