Curds of the Cauliflower

Cauliflower originated in Asia, was an important vegetable there and in Turkey and Italy for over thousand years. It became popular in Western Europe around the 16th Century. It is part of the cruciferous family of broccoli, cabbage and kale. Commonly it is creamy white in color but now purple and green varieties have been developed. It is made up of rounded masses of curds (undeveloped florets) surrounded by green leaves.

It is an excellent source of vitamin C, vitamin K, folic acid and dietary fiber. Cauliflower is also a good source of the B vitamins, manganese, tryptophan, phosphorus, omega_3, potassium and magnesium.

Like all cruciferous vegetables it contains phytonutrients and enzymes that help with neutralizing toxic substances and aid in detoxifying the body. Studies have found that that cruciferous vegetables also contain compounds which aid in cancer prevention. Cauliflower also contains allicin, which can improve heart health and reduce the risk of strokes and 13C (Indole-3-Carbinol) which is said to help prevent breast cancer.

Cauliflower stores well in the vegetable department of the fridge for up to 5 days. It can be eaten raw in salads, steamed, boiled, roasted and added to stews, curries and casserols.

So pop this versatile vegetable in your trolley the next time you shop.

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Cauliflower is nothing but cabbage with a college education. Mark Twain

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Cauliflower and Orange Salad
From Cauliflowers
Orange and tarragon adds a very strange and unusual flavor combination to this fresh green salad.

1/3 cup cold pressed oil
1/4 cup orange juice.
2 tbsp Tarragon vinegar.
1/2 tsp dried tarragon leaves.
1/4 tsp pepper.
1/2 tsp salt.
2 cups cauliflower florets (curds)
2 zucchini (courgettes) sliced.
1/2 xup chopped green onions.
8 cups mixed salad greens.

Get a small jar with a screw on lid and put in the oil, juice, vinegar, tarragon, salt and pepper. Shake them well together to get a good mix. Cook the cauliflower in florets for about 1 min in boiling water then drain and place in a large bowl. Pour salad dressing over the warm cauliflower and toss. Add remaining ingredients except salad greens, toss, then cover and refrigerate for 2 hours. Add salad greens, toss and serve.

Hurry Curry Cauliflower Pickle
From Razzle Dazzle Recipes

1 tablespoon canola oil
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon pickling salt

Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly. Makes 1 quart.

Hungarian Cauliflower Bake
From Vegan Chef

8 cups cauliflower, cut into florets
3 tbsps safflower oil
3 tbsp unbleached flour
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 cup tofu sour cream
2 tbsps freshly chopped parsley
2 tbsps freshly chopped dill
1 tbsp nutritional yeast flakes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/3 cup breadcrumbs
Hungarian paprika, for garnishing

Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside. Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender. Transfer the cauliflower florets to the prepared pan and set aside. In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs. Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.
Serves 6-8

Roasted Cauliflower Recipe
From Cathy Wong of About.com

2 bunches of cauliflower, cut into florets
1/4 cup extra virgin olive oil
sea salt to taste

Preheat the oven to 400 degrees. Place the cauliflower, olive oil, and salt in a large bowl and toss. Place in a large roasting pan in the oven for 30 minutes. 6-8 servings.



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