Contributed by: Chris WebAdmin. of RecipesNow.com
Available from June until November.
Cauliflower was available almost exclusively in Italy until the 16th century when it was introduced to France and eventually to other areas of Europe. It was first grown in North Merica in the late 1600s.
Buying and Storing:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are likely only water marks. Store unwrapped in refrigerator cooler for up to five days.
Cauliflower is an excellent source of Vitamin C, a good source of folacin and a source of potassium.
Cauliflower is usually broken into small florets, but can be cooked whole. Steaming a whole cauliflower takes 20 to 30 minutes.
Stir-frying cooks cauliflower quicker than steaming.
Cauliflower is superb lightly dusted with grated Parmesan or Cheddar cheese.
Cauliflower marinates well for mixed vegetable salads, and is good in curries.
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