Every Monday since the Serial Cooking blog has been launched, I choose one fruit or vegetable, which is featured in a number of recipes suggested all week long. Unfortunately I haven’t been able to introduce this week’s veg on Monday, nor yesterday, due to our moving and internet unavailability.

I know today is already Wednesday, but I had prepared and tried some recipes for you. So even though it’s a bit late, I’d like to tell you about this week’s veg: cauliflower.

Cauliflower belongs to the Brassica oleracea species - as cabbage, Brussels sprouts, kale or broccoli for example. It has tightly packed heads of white florets.
The usual method for preparing it is to trim the stalk and separate the florets, although heads are also sometimes cooked whole.

History

Cauliflower originated from Near-East and became available and popular in Europe during the 15th century. It was first grown in North America in the late 1600s.

Nutritional value & health benefits

Cauliflower is low in fat, high in dietary fiber, vitamin C and water. As all members of the brassica family, cauliflower has several phytochemicals which are beneficial to human health.
A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.

How to select & store

You should choose heads that are firm with clean white stalks and avoid ‘blown’ wooly heads, speckled patches on the curd or limp leaves.
Green or purple cauliflowers should always be bright in colour.

Store them in a cool dry place. They will keep for a few days.

How to enjoy

Cooking methods include boiling and steaming, sautéing, stir-frying (blanch first), baking or simmering in a sauce. Florets can also be served raw as part of a selection of vegetable crudités.

Cooking time of cauliflower florets:

• Boiling = 2-3 minutes
• Steaming = 5-8 minutes
• Deep-frying (in batter) = 3-4 minutes

Cooking tips

To keep the cauliflower’s white colour, spray with lemon juice before cooking.

To avoid cooking smells, add a bit of bread in the water.

Recipe ideas

• Cauliflower & broccoli gratin
• Deep-fried cauliflower
• Cauliflower & bacon tart
• Cauliflower curry
• Creamy cauliflower soup

Have you got any other recipe ideas?

(c) photo by pizzodisevo via Flickr

Related posts

• This Week’s Fruit: Clementine
• This Week’s Veg: Sweet Potatoes
• This Week’s Fruit: Apples
• This Week’s Fruit: Rhubarb
• This Week’s Veg: Spinach
• This Week’s Veg: Leek
• This Week’s Fruit: Kiwifruit
• This Week’s Veg: Chicory
• This Week’s Fruit: Pear
• January: Overview of Seasonal Food

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