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Cauliflower
Cauliflower, like broccoli and cabbage, belongs to the cruciferous family of vegetables, which has been
shown to be effective in fighting certain forms of cancer. Cauliflower is so closely related to broccoli
that both are designated as the same variety of the cruciferous family.
As a member of the cruciferous family, it shares not only the wonderful phytochemicals to
help fight diseases but also the same sulfurous compounds that can emit odors and stink up your kitchen.
The smell becomes stronger the longer you cook the cauliflower so it is important not to overcook it.
It is equally important not to undercook it, which affects the vegetable's flavor.
Cauliflower likes cool moist areas, so the foggy coastal climates of the California central coast and
the coastal areas of New York are prime cauliflower growing areas. California is the leading supplier
followed by Arizona. New York, Michigan, Oregon, and Texas also produce cauliflower.
Selection & Storage
Choose cauliflower with white or creamy white, tightly packed heads without loose or spreading florets.
Cauliflower usually comes wrapped in plastic, so it is important to inspect the greens that wrap the
underneath and sides of the cauliflower like giant hands. These are called the jacket leaves of the
cauliflower, and should be green and fresh looking without yellowing or withering. Another indicator
of freshness is the firmness of the bottom. If it is soft, the cauliflower is no longer fresh.
The size of the curd (also called the head) does not affect quality. Sometimes the curds will have a
purplish tint or granular appearance, which does not affect the flavor or its quality. Avoid any heads
with black specks, browning, or other blemishes.
Cauliflower should be placed in a plastic bag and stored in your refrigerator crisper. When stored
properly, cauliflower will last up to five days; however, it is best when eaten within three days.
Preparation
Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli. The cauliflower
stem is not as edible as a broccoli stem and in most cases should be discarded.
The florets can be steamed in about 12 to15 minutes, or microwaved in about 8 to 10 minutes. Remember
that a shorter cooking time is better for the nutritional value, as well as the smell in your kitchen.
To use cauliflower on a vegetable tray or in stir-fries or salads, cook the cauliflower about halfway
and refresh in cold water. It is best to use lighter sauces such as lemon butter with chives when
preparing cauliflower. In addition to putting florets in omelets, try them in a quiche. If you don't
mind the extra calories, breaded and fried cauliflower can be delicious.
Tony's Tip
To keep cooked cauliflower from turning dark, add a cup of milk to the cooking water.
Tony's Favorite Recipe
Cauliflower Frittata
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Varieties
Ninety percent of the cauliflower found in the supermarkets is the familiar pure-white type. Cauliflower
varieties differ mainly by their growing season.
Early Snowball and Super Snowball are the earliest varieties of the year.
Snowdrift and Danish Giant cauliflower are varieties that are grown midseason.
Veitch Autumn Giant is grown and harvested late in the season.
Baby cauliflower is a miniature version of regular cauliflower, about 2 inches in diameter. It is
predominately found in gourmet restaurants.
Romanesco is a yellow-green cauliflower with spiraled florets that make it look like a headdress for a
Siamese princess. It has a milder flavor than regular cauliflower. Look for it in specialty markets.
Broccoflower is the brand name of a mutant strain of cauliflower that was
developed commercially about nine
years ago by a Northern California grower that brought seeds to the United States from Holland.
Boccoflower has the green color of broccoli all the way through but has a somewhat sweeter cauliflower
taste.
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