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Cauliflower is a creamy white, crunchy vegetable, also available in purple or green (broccoflower) varieties. The key to liking this vegetable is in the preparation, because overcooking can produce sulfur compounds, which cause a bad smell and bitter taste. Although it can cause gas and bloating, cauliflower is a good filler in vegetarian dishes, soups and salads and can be eaten raw or cooked, dressed up with sauces or dips. Frozen cauliflower is a nutritious alternative to fresh cauliflower, when it is not in season.
Selection and storage
Choose heads that are white, with tightly closed flower clusters and green foliage. Avoid brown spots and bruising. Store unwashed and tightly wrapped in plastic in the refrigerator for up to one week.
Nutrition
Although it doesn't look like it, cauliflower is a very good source of vitamin C, which is not only important for healthy gums and immunity, but also acts as an antioxidant, fighting cell-damaging free radicals in the body. Cauliflower is a high source of fibre, is associated with a reduced risk of digestive cancers and helps prevent constipation.
Try these recipes:
• Cauliflower Soup
• Creamy Cauliflower and Broccoli Crunch
• Peanut Chicken and Cauliflower Curry Stir-Fry for Two
• Sesame Roasted Cauliflower
• Mashed Cauliflower with Goat Cheese
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