Cauliflower

Season: May to July and September to November

Description: Cauliflower is a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. The vitamin C in cauliflower helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Cauliflower is also a source of folate, which may reduce your risk of heart disease. Eating foods with folate before pregnancy helps lower the risk of delivering a baby with neural tube defects. Cauliflower also provides potassium, vitamin K and fiber. Potassium helps maintain healthy blood pressure, vitamin K helps build and maintain strong bones, and fiber helps control cholesterol and keeps you regular.

Vitamins: Vitamin C, Vitamin K, Folate, Fiber, Potassium

Selection: Choose white, firm heads, without brown spots or bruises.

Storing: In a perforated plastic bag in the refrigerator and use within 3 to 5 days.

Preparation: Rinse cauliflower, trim leaves and remove center core. Cut or break into florets, if desired.

Serving: Raw or blanched with a dip. To blanch cauliflower, put florets in boiling water seasoned with 1 tablespoon of lemon juice for about 1 minute and then place in ice water to chill. Steam a whole head for 15 minutes until crisp and tender or steam florets for 7 to 10 minutes. Serve with lemon butter or cheese sauce. Microwave on high with 2 tablespoons of water for 8 to 10 minutes for a whole head or 4 to 6 minutes for florets. Season with warm olive oil, garlic and oregano. Stir-fry cauliflower in 1 to 2 tablespoons of olive oil for 3 to minutes. Enjoy with soy sauce or teriyaki sauce.

Recipes containing Cauliflower:





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