Gourmets consider this white vegetable the aristocrat of the cabbage family, which includes kale, Brussels sprouts, broccoli, kohlrabi, and cabbage. It is native to northeastern Mediterranean region, but grows in most western European, North American, Australasian countries and South Africa.
It needs heavy and wet soils, and requires tender loving care to yield a perfect specimen.
Once the heads begin to form, the leaves must be tied around growing white curds to keep them white and protect from frost damage. For this reason, cauliflower is more expensive than other cabbage family vegetables.
Hybridisers developed several varieties – snowball, hybrid white, super snowball, snow crown, mormon, late Tuscan, early Tuscan, all year round, early pearl, igloo, walcheren winter among others.
Cauliflower has also been crossbred with broccoli. It is called broccoflower, is greenish in colour, and more deeply flavoured than cauliflower, but milder than broccoli.
Romanesco is another crossing with pale green colour and highly intriguiging pyramidal formations. There are also purple and yellow varieties.
Cauliflower is low in fat, high in fibre, folate, vitamin C and water. It contains phytochemicals beneficial to health.
It can be roasted, boiled, fried, steamed, stewed, pickled, steamed, then breaded and deep fried, and eaten raw in salads.
Cauliflower has a delicate, refined, and mild flavour that can be altered by using cheese-sauces, and or topped with breadcrumbs and butter mixture for extra flavour and to provide textural interest
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Cauliflower with green sauce
Yield: 6 portions
I large cauliflower, broken into flowerets
2 tbsp. Lemon juice
freshly ground pepper
½ cup whipping cream
3 tbsp. Scallions sliced
2 tbsp. Lemon juice
1/3-cup Butter, unsalted
1 pkg. (300 grams) frozen peas, cooked as per directions on package
Sprinkle cauliflower with lemon juice, and cook in salted water until tender.
Keep warm. In a saucepan melt the butter and pour over the cauliflower. Set aside.
Drain peas and put in a blender, add scallions, lemon juice and cream. Add salt and pepper. Pure and then heat in a pan but do not boil.
Pour sauce over cauliflower and serve immediately.
|Writer – Hrayr Berberoglu – E-mail – Read his books?
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