Since the end of the 17th century, cauliflower is a popular vegetable in America. Thomas Jefferson recorded planting vegetables in his garden in 1767 with broccoli, lettuce and radishes. There is an endless ways to prepare cauliflower and dozens of recipes that use its nutty flavour.
Cauliflower can be boiled, baked, steamed, fried or eaten raw. First of all remove leaves and rinse the cauliflower in water with a layer of salt. Garden fresh cauliflower should soak in salt water for 10 minutes to evacuate any stubborn insect. Eat raw, carefully cut the glories of the stem and serve.
Boiling point is a common method of cauliflower. The head can be boiled whole or cut in highlights to reduce boiling times and afford heating even more. Alkaline water can cause cauliflower to turn yellow while boiling. To produce a whiter appearance, add a spoonful of milk or lemon juice soup to water. Iron or aluminum pot should be avoided as cauliflower can react to metals causing changes in the color. While the aluminum creates a yellow hue, iron can cause a blue-green or brown tint.
Cauliflower is packed with vitamins and nutrients which, unfortunately, are lost when the vegetable is boiled. After five minutes of boiling, approximately 20-30% of fight against cancer compounds cauliflower are lost. This increase of 40-50% with the mark of 10 minutes and can reach 75% after 30 minutes of boiling time. On a positive note point boiling causes also the loss of goitrogens, a natural substance in foods that interferes with the proper functioning of the thyroid gland, boil the preferred preparation method for people suffering from disorders of the thyroid gland.
Cooking steam and microwave will help cauliflower keep its nutritional value. An entire head may be covered with plastic wrap and good for the five to seven minutes, turn once during cooking and then left stand for three minutes. Florets should be placed in a bowl with a few inches of water, cooked on high for 3 minutes and leave the rest for two minutes. Cauliflower can be placed in a basket of steam at rest in a saucepan with a few inches of water. Whole heads take about 12-20 minutes, while the florets take only three to five minutes to cook.
Open the cauliflower with assorted vegetables makes a tasty dish while preserving the integrity of the vegetable. Spread the jewels with a bit of extra virgin olive oil and cook until it is golden brown create a wonderful flat side or an aperitif. Cauliflower is also a popular ingredient for many dishes. In any manner that it is cooked, cauliflower makes a delicious and nutritious dish.
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