You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
Roast Leg of Lamb with Apricot Stuffing
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
Cava DO; cava
Cavas del Ampurd&aac...
Caves Réunis ...
In Mark Twain's words, "cauliflower is nothing but cabbage with a college education." The name of this elegant member of the cabbage family comes from the Latin
("flower"). Cauliflower comes in three basic colors: white (the most popular and readily available), green and purple (a vibrant violet that turns pale green when cooked). All cauliflower is composed of bunches of tiny florets on clusters of stalks. Some white varieties have a purple or greenish tinge. The entire floret portion (called the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor than the curd. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. The size of the head doesn't affect the quality. Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days; cooked for 1 to 3 days. To use, separate cauliflower head into florets and wash. Cauliflower can be eaten raw or cooked in a number of ways including boiling, baking and sautéing. Whole cauliflower heads may also be cooked in one piece. Adding a tablespoon of lemon juice or one cup milk to the cooking water will prevent discoloration. Cauliflower, which is a
vegetable, is high in vitamin C and is a fair source of iron.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2020 SimpleSolutions Corporation. All Rights Reserved.