Cauliflower
Cauliflower belongs to the species Brassica oleracea, which contains many familiar favorites like kale, broccoli, cabbage, brussels sprouts and collard greens.
While most cauliflower is white, there are also orange, green and purple varieties.
The patterns of bumps and knobs on the surface of a cauliflower follow a fractal pattern, making every individual branch a replica of the cauliflower as a whole!
Cauliflower can be stored in the refrigerator for up to a week. Keep the stem side down for the best result.
Pre-cut cauliflower needs to be consumed within several days otherwise it will lose its freshness.
Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
The part of the cauliflower that is eaten most is the floret, which is great raw, steamed, roasted, or sauteed.
Save the stem and leaves of the cauliflower and throw it into your next stock.
To make a healthier version of mac n’ cheese, use cauliflower instead of pasta.
Use cauliflower as a rice substitute by pulsing pieces into rice-sized bits. Saute with oil until cooked to your liking (or skip), and toss with lemon, pepper and salt.
Use raw cauliflower to sneak in some extra nutrients into your salads
To bring out the depth of cauliflowers’ caramel taste and crisp texture, roast it instead of boiling it.
Try making cauliflower mash, instead of regular mashed potatoes next time.
Cauliflower is rich in vitamin C, vitamin K and folate.
It has been mentioned by many cooks and nutritionists before, but cooking vegetables for too long causes a loss in nutrients. This is especially true for cauliflower, as it loses more than 75% of its nutritional value if cooked for more than 30 minutes.
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