When you buy cauliflower, check its spine first. This is where the cauliflower was cut from the root. The whiter it is, the fresher the cauliflower. If it was harvested a long time ago, the cothor of cauliflower is discolored.
Cauliflower, as well as cabbage, belong to the family Cruciferae, genus Brassica, being native to the Mediterranean basin. Cauliflower, is a very healthy vegetable due to its high vitamin content (B1, B2, B3, B6, B9, C, K, Omega3, phosphorus, potassium and many phytonutrients), having antioxidant qualities.
Cauliflower is an adjuvant for digestion, due to the fibers in its composition. By frequently consuming cauliflower, we ease intestinal transit and prevent digestive diseases. Cauliflower contains substances with anticancer properties, being recommended for consumption in the prevention of tumor diseases.
Sulforaphane is the compound of cauliflower, which prevents the development of tumor diseases, being effective in fighting breast, ovarian, and prostate cancer in men. Regular consumption of cauliflower, maintains brain health and improves cognitive functions. Active substances present in cauliflower improve liver activity, leading to the elimination of toxins and the purification of blood.
How to prepare cauliflower
The rules that apply to cabbage also apply to cauliflower. It must be extremely fresh to avoid unpleasant smell when cooking it. The whiter she is and the more “cramped” she has, the better. If it has acquired a gray hue, and the logs are separated, it is old.
We boil the cauliflower until it is well penetrated, preferably by opening the pieces between them. A whole cauliflower and boiled “al dnă”, will remain strong, stun and not exactly pleasant smelling.
Like eggplant, cauliflower is not very appetizing alone, but it gets flavorin in combination with other ingredients. Cauliflower is a great match for all kinds of spices, from red chilli, ginger to coriander or cumin.
We can prepare cauliflower in a thousand ways: in soups, curry, roasted, baked, in soufflés or in salads. We can try polish-style cauliflower, scalded and baked with hard egg slices and breadcrumbs or in the purest British style, covered with a golden crust of melted cheese, which is simply delicious. However, I propose three very tasty recipes that are worth trying.
Cauliflower, Parmesan and Bacon Tart
Ingredients for 6 servings.
For the dough: 1 cup flour, 1 packet butter cut cubes, 1 yolk, 2-3 tablespoons cold water. For the filling: 1 small cauliflower unwrapped in the logs, 6 slices of bacon cut strips, 3 eggs, 1 glass of fatty cream ( 300 g ), 1 packet of grated parmesan ( 200 g ), 1 small onion finely chopped, 1/2 teaspoon ground nutmeg, salt and white pepper.
To prepare the coke, mix the flour with a pinch of salt in a bowl, add the butter and homogenize well. Beat the yolk with cold water and add it to the composition. Knead the coke, remove it from the dish, wrap it in foil and chill it for at least 30 minutes. Remove the coke from the refrigerator and spread it in a thin sheet on the bottom of a round tart shape with a diameter of 20 cm. We press the coke well by removing the excess from the edges. Put the shape in the fridge for another 30 minutes.
Meanwhile, we heat the oven to the fifth step ( 200 degrees Celsius). We boil a pot of salted water, and when it boils, add the broken cauliflower into pieces. Let it boil for 5-10 minutes then drain well and let it cool. Heat a pan of Teflon and heat the bacon strips for 5 minutes.
In a bowl we mix the eggs, cream, parmesan, chopped onion, nutmeg, salt and pepper to taste. Add the bacon and cauliflower to this composition and pour it into the tart shape over the shell. Put the shape in the oven for 30 minutes. We serve it hot (not hot).
If we serve this soup for dinner, we don’t pass it like a cream, we leave the cauliflower pieces almost whole.
Ingredients for 4 servings: 1 tablespoon butter, 2 finely chopped white onions, 1 grated celery root, 2 chopped garlic cloves, 2 concentrated chicken cubes, 5 peeled potatoes and cut cubes, 1 medium cauliflower broken into the sticks, a handful of chopped green parsley, pepper salt.
Melt the butter in a saucepan over a low heat and add the onion, grated celery and garlic. We heat them for 10 minutes, stirring from time to time with a wooden spoon. Sprinkle the salt and pepper and leave for another minute. Meanwhile, we dissolve the concentrated chicken cubes in a 2-litre pot of water and boil it. Add the potatoes and mix well. Pour all the composition into the soup, cover the pot with a lid and let it boil over a suitable heat for 10 minutes. Put the cauliflower and place with salt and pepper. Let it boil for 20 minutes, until the vegetables have completely softened. We take the pot off the fire, we foam a few cauliflower logs, and the rest of the mixture we put in a blender. Mix well then add the cauliflower. Put the soup back in the pot and heat it for a few minutes with the small flame. Taste, place and serve with freshly chopped parsley.
Cauliflower curry with egg and potatoes
This Indian recipe is extraordinary and surprisingly colorful. In this curry, even those who are not “cauliflower fans” will love the way the coconut, chilli and ginger perfume and give a touch of the juiciness of this savory vegetable.
Ingredients for 4 servings: 4 tablespoons olive oil, 1 large chopped onion, 1 finely chopped chilli (optional), 4 garlic cloves finely chopped, 1 piece of fresh ginger, peeled and given on the grater, 2 large potatoes peeled and cut cubes, 3 tablespoons broth, 1 medium cauliflower unwrapped in the logs, 1 can of coconut milk ( 400 ml ), 6 hard boiled eggs cut in halves, 1 link chopped green parsley, salt, pepper.
Heat the oil in a saucepan, add the onion and heat for 8-10 minutes stirring from time to time until it starts to soften and brown. Put the garlic, chilli and grated ginger in the pan and continue to heat for 2 minutes. Add the potatoes and fry for another 3-4 minutes, stirring until they soften to the surface. Add the broth, leave for 1 minute, then add the cauliflower and stir well until covered with sauce.
Pour the coconut milk into the pan, a little salt and increase the heat, leaving it to boil a little. Cover the pan with the lid and let the sauce drop over a low heat for 20-25 minutes. Stir until the sauce has thickened and the vegetables have softened.
Place the egg yolks in the sauce, with the yolk up, cover the pan with the lid and let it heat for another 1-2 minutes. Serve the curry with the parsley on top.
Have a good time!