Uses of Cauliflower and Its Benefits

  Cauliflower is a vegetable product typical of autumn and winter that comes in numerous varieties, classified into different groups named after their country of origin. Cauliflower has a low calorie content, providing only 32 calories per 100g. Despite its low calorie contribution to the diet, it is very rich in vitamins C and A (which protect mucous membranes and eyesight) and also contains vitamin E (for growth) and K (antihemorrhagic). Storage Tips Cauliflower does not store well, particularly when its leaves are trimmed. If you cannot use the head of cauliflower on the day you buy it, store it unwashed in a perforated plastic bag and refrigerate it for no more than one or two days. The same applies to leftover cauliflower. Instead of reheating it as a side dish or serving it cold as a salad, it is better to mash it and use it for the soup the next day. Preparation Wash the cauliflower just before cooking it or eat it raw. Using a knife, separate the florets into bite-sized pieces, keeping a small piece of the stem. To keep the florets crisp and white until serving, place them in a bowl of ice water. Squeeze in a lemon and refrigerate. Drain and shake them dry before serving. Cook the cauliflower carefully, checking it frequently as it can be overcooked or undercooked if neglected. The florets are done as soon as the stem end is tender. Cauliflower can discolor if cooked in aluminum pots. Serve raw cauliflower with dips. Cooked, it can be served with a sauce, made into soup, or combined with vegetables for use in curries. Recommended Cauliflower Recipes: - Cauliflower Patties with Cheese and Ham - Cauliflower Soup with Gorgonzola Cheese - Light Cauliflower Soup - Cauliflower Puree that Looks Like Mashed Potatoes