Cauliflower
About Cauliflower - Brassica oleracea botrytis
The Latin name brassica derives from the Celtic bresic. The term oleracea refers to a vegetable garden herb that is used in cooking, while botrytis is a Greek word meaning “cluster-like” or “grape-like.” The English word cauliflower comes from the Latin words caulis, meaning “stem” or “cabbage,” and flos, meaning “flower.”
Cauliflower, like its cousin broccoli, is a member of the cabbage family, and it took centuries of cultivation to produce a tight head of clustered flower buds in place of the compact leaves of the cabbage head. Thousands of tiny white flower buds are closely packed into even larger buds, forming the florets that make up the single large round head or “flower.”
Cauliflower was introduced into medieval Europe by the Arabs during their occupation of Spain, and by the 12th century Spaniards were eating as many as three varieties of the vegetables. In 16th century England, cauliflower was called “Cyprus coleworts,” probably because it was first imported from the island of Cyprus.
The most common cauliflower is creamy or snowy white, clean, heavy, firm and compact, with outer leaves that are fresh and green. There are also less common green varieties.
Storage
Cauliflower does not keep well. Stored cauliflower may take on a strong over and flavor over time. Refrigerate fresh cauliflower in a plastic bag. It should remain fresh for one week, and still be usable for up to two weeks.
For longer term storage, cauliflower can be frozen: blanch for 2 to 4 minutes, rinse under cold water to stop the cooking process, drain, and pack into airtight containers such as zip-lock freezer bags. Frozen cauliflower will not be firm when thawed, so it is best used in soups and stews.
Preparation Tips
Soak head upside down in cold, salted water to remove any hidden field pests. Remove tough outer leaves, rinse cauliflower head, trim off any blemishes, and core the head for even cooking.
Cauliflower can be used either raw or cooked. The head may be cooked whole or cut into florets. If cooked too long, its sulfur compounds will decompose and form a strong odor.
Steam 15 to 20 minutes for a whole head and 5 to 10 minutes for florets. Cook until tender but not thoroughly soft. Stop the cooking process by running under cold water to prevent overcooking.
Serve raw florets in salads and vegetable dip platters.
Sauté or stir-fry with other colorful vegetables.
Marinate steamed cauliflower in a favorite dressing, either alone or with other vegetables, and serve chilled.
Top whole steamed cauliflower with a lemon-butter sauce and/or grated cheese.
Use cauliflower puree for a creamy soup base or soup thickener.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Cauliflower is very low in saturated fat and cholesterol and is a very good source of vitamins C, K and B6, dietary fiber, folate and potassium. A large portion of the calories come from sugars.
(1 cup raw cauliflower)
Calories 25
Total Fat 0g
Cholesterol 0mg
Sodium 30mg
Total Carbohydrate 5g
Dietary Fiber 3g
Sugars 2g
Protein 2g
Calcium 2% RDA
Vitamin B6 11% RDA
Vitamin C 77% RDA
Vitamin K 20% RDA
Folate 14% RDA
Potassium 9% RDA
Manganese 8% RDA
Source: www.nutritiondata.com.