Cauliflower

1. Cauliflower By: Erin Holland www.mariquita.com/recipes/cauliflower.html

2. History • Is a member of the cabbage family. • Despite its name which literally means “cabbage flower” -- it is not the flower of the cabbage • Is younger than cabbage and developed sometime after the beginning of the common era, in the Mediterranean andAsia Minor.

3. Cauliflower eventually moved west arriving to France and England in the Early 17th century. • It became commercially developed in the United States in the 1920’s • Cauliflower is more appealing toward ethnic communities, especially with Italians and is still not as popular as broccoli. Example: When Catherine de Medici of Tuscany married Henry II of France, she took a fleet of cooks along with her. Thus began the invasion of cauliflower and its botanical relatives into the rest of Europe. healthy recipes, cooking, cauliflower, giardiniera

4. Availability • Cauliflower is available year-round.  A small acreage of this crop is produced in Florida primarily during the winter months for fresh use.   • It is produced mainly in West Central Florida, the growing season being October through April with the most abundant supply in January, February and March.

5. Broccoflower • Originated in Holland. • Is a cross between broccoli and cauliflower looks like a light green cauliflower and has a milder flavor than either of its parents. • Although its physical attributes resemble cauliflower it has the color and flavor of broccoli. http://en.wikipedia.org/wiki/Broccoflower

6. Types of Cauliflower • Cauliflower is composed of bunches of tiny creamy white florets on clusters of stalks of the same color. • It comes in three basic colors: white (the most popular and readily available), green and purple (a vibrant violet that turns pale green when cooked).  • Acclaim Images - cauliflower photos, stock photos, pictures, cauliflower stock photography Cauliflower

7. Purple Cauliflower • Is a newly developed cauliflower variety, with a significantly higher level of antioxidants than traditional white cauliflower. • The purple color is natural and it comes from the formation of anthocyanins, which are also found in red cabbage and red wine. • Whether steaming or boiling the cauliflower, the purple color will remain. http://www.foxy.com/new.html

8. cauliflower images cauliflower images

9. About Cauliflower • Fat and cholesterol free and very low in sodium and calories. It is also a good source of protein: Thiamin, Riboflavin, Phosphorus and Potassium. • Very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and Manganese. • Cauliflower is a cruciferous vegetable and believed to help reduce the risk of some forms of cancer.  • One cup contains approximately 25 calories, 2.5 g fiber, 22 mg calcium, 303 mg potassium, 46.4 mg vitamin C and 57 mg folate. Cauliflower http://www.nutritiondata.com/facts-A00001-01c00cZ.html

10. The World's Healthiest Foods: Feeling Great

11. Preparation • The head of the cauliflower can be easily separated into florets for serving raw or cooked. For cooking, you can also leave the head whole; however, it takes longer to cook than the florets. • Note: the longer you cook cauliflower more nutrients may be lost. • Cauliflower can be prepared in many different types of ways such as: boiling, microwaving, sautéing, and steaming.

12. CauliflowerSalad • Ingredients: 4 C cauliflower, cut into small forets1 C sliced black olives (I like to use kalamatas)3/4 C choppedgreen bell pepper 1/2 cup onion, chopped1/4 C vegetable oil3 T white wine vinegar3 T lemon juice1/2 tsp. salt1/4 tsp. pepper • Directions: • Combine cauliflower, olives, pepper and onions. Mix remaining ingredients together well and pour over vegetables, tossing to coat. Cover and chill (or store in a zippered plastic bag) overnight, mixing occasionally. http://www.fabulousfoods.com/recipes/salads/veg/marincaulisal.html

13. Cauliflower Soup Ingredients (use vegan versions): 2 med. heads of cauliflower 1 leak 2 stalks of celery 1 onion 1 cup instant brown rice 4 cups vegetable broth 1 33 oz. Westsoy Lite, Vanilla 2 tablespoon low salt soy sauce Directions: Separate the flowers from the cauliflower head. Chop all of the other vegetables, including the remainder of the cauliflower, into bite sized chunks. Put the vegetables, rice and broth in a large soup pot and simmer for 45 minutes (rice and vegetables should be tender). Puree everything in a blender or food processor adding the soy milk. Adding the soy sauce is optional. Simmer for 10 to 15 more minutes, and serve hot. I've made this with asparagus or potatoes instead of cauliflower. It also makes a good sauce for over vegetables and/or grains. Vegan / Vegetarian Cauliflower Soup

14. Sources • http://www.samcooks.com/relish/cauliflower.htm • http://www.acclamimimages.com/search_terms/cauliflower.html • http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/Caulflow.htm • http://www.whfoods.com/genpage.php?name=foodspice&dbid=13 • http://www.fabulousfoods.com/recipes/salads/veg/marincaulisal.html 6. http://vegweb.com/recipes/soup/cauliflower-soup.shtml • http://en.wikipedia.org/wiki/Broccoflower 8. http://www.foxy.com/new.html