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what is it?

Cauliflower, like broccoli and cabbage, is a member of the healthful cruciferous vegetable family. Usually white to pale yellow in color, it's comprised of florets in stalks that come together to form a rounded head shape. Nowadays you can also find cauliflower that's deep-golden or purple. Then there's the exotic lime-green Romanesco, with conical, spiral florets that look like seashells. Despite their different appearances, all types of cauliflower have a similar sweet, assertive flavor that pairs well with both rich, pungent ingredients and more delicate ones.

kitchen math:

1 medium head = about 2 pounds

how to choose:

Look for compact heads of cauliflower that are firm and not limp and that feel heavy for their size. The leaves should be green and look fresh and crisp. Yellow spots on the florets are fine; they only mean that the vegetable got a little "sunburn"-the cauliflower's leaves didn't fully wrap themselves over the florets during growth. Small brown or grayish spots, which are actually a bit of mold, are okay, too; just cut them away during prep.

how to prep:

Always start by trimming away the leaves and the base of the stem. For whole florets, simply cut the florets away from the central stem with a knife. You can also halve or quarter florets for quicker cooking. Slicing them lengthwise about 1/4-inch thick give you the most surface area for browning and is also a good idea for gratins and for deep frying.

how to store:

Keep cauliflower in the crisper drawer of the refrigerator where is should last at least 3 days and up to 5 days if well wrapped.

Comments (2)

momplummer writes: Recently made the Baked Penne with Cauliflower and Cheese. I found this to be a very boring recipe. While I love cauliflower and almost any kind of Mac 'n' Cheese, this needed a bit more pizzazz. Perhaps a bit of red pepper flakes or a more substantially flavored cheese.
all in all we do love your magazine. Posted: 7:15 am on April 5th

patsone writes:
We as a family love Cauliflower -Cauliflower Cheese, Cauliflower Crumbed, Cauliflower Lasagne, Cauliflower as just a vegetable with lots of butter and pepper.

At certain times of the year here in South Australia, Cauliflowers are extremely cheap to buy - around $2.00 (australian)a head - we make the most of it and buy in bulk - take a little time to 'strip' the heads - break into florets and blanch them in boiling salted water for 5 minutes, plunge them into ice cold water and drain well - pack into self seal freezer bags - enough Cauliflower until the next glut comes along - no need to pay excessive prices if you have a freezer. Certainly cheaper than purchasing Supermarket frozen Cauliflower or other vegetables come to than.

Frugal Housewife

Posted: 9:34 pm on January 16th

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