I love cauliflower SO much, I think I will marry it.
Why Cauliflower?
- Let's start with it's beautiful head, also known as a curd. A beautiful cluster of unopened flower buds or florets/flowerets.
- Also I like it's little leafy jacket -- so stylish, yet practical. The way it grows over it's head is so smart -- to protect it from the sun and additional photosynthesis -- and keeps it's curd pure and white and delicious.
- I like how it likes me too, and protects me with natural anti-cancerous phytochemicals like sulforaphanes and indoles.
- I'll never forget the first time I learned in spite of it's innocent appearance -- it's actually a nutritional powerhouse. From all it's antioxidant powers which are called glucosinolates which helps my bod cleanse and remain youthful, to the high amounts of Vitamin C, potassium, folate and fiber!
Looking for a Cauli of your own?
- White is most common, a classic if you will.
- Green (broccoflower or Romanesco) is crossed with Broccoli and has a really neat fractal-like apperance and is HIGHER in protein and Vitamin C!
- Purple is touchy -- it requires less cooking time BUT can turn green if overcooked.
- Orange (aka Golden) is cool because it looks like cheese. But besides that, it also retains its color fully when cooked and is very high in Vitamin A (thanks beta-Carotenes).
- Fresh cauliflower will be creamy and consistent in coloring with tight, firm florets and no sign of flowering. Green shoots emerging from the head are ok though. The large, protective outer leaves (that wrap around the head) discussed above are usually removed before shipping or displaying in retail settings.
- Keep refrigerated in a reused/reusable plastic bag with the stem down (not on top of it's head!). Use within a week ideally if bought whole -- precut florets should be used within a handful of days.
- Cauliflower can also be blanched and frozen for up to one year! Really smart!
- TIP: be sure to use a nonreactive pot when cooking cauliflower to maintain the color integrity! Otherwise your white cauliflower may turn some undesirable clear/gray mucky color.
Cauliflower can also be prepared in a surprisingly large number of ways besides raw & steamed.
How about a creamy purée with curry spices?
Or in soups or chili.
Stir fry or curry.
With cheese on it!
Fried (or deep-fried!), with spices -- or just sautéed and added to rice (yes, fried rice).
Or, my favorite, roasted!
Here is the main reason I love cauliflower so much lately. I could eat that dish every meal.
Green "Romanesco" Cauli = HIGHER in protein and Vitamin C and love!
