Prepare healthy cauliflower in a variety of ways
Cauliflower is very popular in German cuisine. This is not only because of its pleasantly mild taste, but also because of its versatility. The florets taste raw or blanched briefly in a salad, but also cooked, steamed, marinated and gratinated. They are the ideal basis for purees and soups and go very well with meat and fish as a side dish with butter and breadcrumbs. An Indian cauliflower curry with potatoes and tomatoes is also a culinary poem.
Do not cook the vegetables longer than necessary to preserve the valuable ingredients. These include dietary fiber and minerals, B vitamins, vitamin C and anti-cancer glucosinolates. Cauliflower is low in calories and easily digestible at 23 calories per 100 grams.
The outer leaves and stalk are removed before preparation. The individual florets can be easily separated with a knife and then washed. Then they are blanched briefly or cooked for 15 minutes, depending on their taste. With a dash of milk, the head stays nice and white. A light sauce can be conjured up by pouring a roux with the cooking water and seasoning it with salt, pepper and nutmeg.
The cauliflower belongs to the cruciferous family and, like all types of cabbage, comes from the wild cabbage that is native to the Mediterranean. Botanically seen, the compressed, fleshy flower branches and the undeveloped flower buds are eaten. The head is white because chlorophyll cannot form under the large bracts due to the lack of light.
Cauliflower is commercially available all year round. From May to November, consumers can find home-grown cauliflower on the vegetable shelves. The best choice are solid, bright white heads with a closed structure that exude a pleasant fragrance. The outer leaves must be crisp and green. Cauliflower should be used as freshly as possible. If you want to cook your head whole, you can put it in salt water for about 10 minutes before preparation. This may lure out hidden insects. Heike Kreutz, respectively