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 CAULIFLOWER
A
member of the brassica family, along with broccoli
and cabbage, cauliflower was first eaten in Europe
in the Thirteenth century and was originally from
the Middle East. Cauliflower was originally known
as coleflower, meaning cabbage flower. With its
classic creamy white florets and delicate flavour
it is an attractive and popular choice. As well
as the familiar white variety, Romanesco cauliflowers
are available. These are conical-shaped and pale
green in colour. Baby cauliflowers can also be
bought and are an ideal size for a single portion.
Whatever variety you buy choose a cauliflower
that has a clean, firm head with crisp-looking
green outer leaves.
How To Use Cauliflower
Cauliflower
can be eaten raw or cooked. Raw cauliflower
can be served in salads or as a crudité
for dips. It can be made into the ever-popular
dish, cauliflower cheese or served simply as
an accompanying vegetable. Cauliflower can be
made into soup or included in curries, stocks,
stir fries and chutneys. Along with green beans,
marrow and cucumber it is the one of the classic
ingredients in piccallili, a mixed summer vegetable
preserve flavoured with mustard and turmeric
which gives it a distinctive yellow colour.
How To Prepare Cauliflower
Cut
away any outer leaves (these can be cooked like
cabbage) and trim the base of the stem. Wash
the cauliflower thoroughly in cold running water.
If cooking whole either cut a cross in the base
of the stem or remove a core from the stalk
with a potato peeler this helps to ensure even
cooking. Alternatively cut the head into even-sized
florets and discard the main stalk which can
then be used in stocks or soups.
How To Cook Cauliflower
Cauliflower
can be boiled or steamed. To cook a whole cauliflower,
place it stem down in a large pan of boiling
water (add a squeeze of lemon juice to enhance
the creamy white colour), cook for 15 to 20
minutes until the stalk is tender but still
firm. Drain well. To cook florets, bring a pan
of water to the boil and cook for 5 to 10 minutes.
Alternatively steam florets for 5 to 10 minutes.
Drain the florets well before serving and season
with black pepper.
How To Store Cauliflower
Keep
refrigerated after purchase.
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