I am quoting from Wikipedia: “Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
- Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
- Other glucosinolates
- Carotenoids
- Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist,slowing the growth of cancer cells.”
These are wonderful things to know about cauliflower… a very HEALTHY veggie!!!
I was kinda stuck in a rut preparing this vegetable by boiling, draining, and pouring a little olive oil and lots of lemon over it, which I loved but I admit it was a bit boring, so I really didn’t put it on our menu very often! While in Greece, we discovered another way to prepare cauliflower and put it in our book, A Greek Journey With Fork and Pen, page 169…Stewed Cauliflower, or Kounoupithi Kapama. The word kapama usually refers to stewing with tomatoes and onions. And so…
1/3 c olive oil 1 T tomato paste dissolved in 1/4 c water
2 large red onions chopped 1/2 c dry red or white wine
2 celery stalks chopped 1 bay leaf
2 cloves garlic chopped 2 T red or white wine vinegar
1 large cauliflower cut into small florets
Heat 3 teaspoons of the oil in a stewing pot and cook the onions, stirring over medium low heat until soft (10 to 12 minutes). Add the celery and garlic and stir a few minutes. Toss in the cauliflower. Add the dissolved tomato paste, bay leaf, wine and vinegar. Add enough water to come about 2/3 of the way up the pot. Season with salt and pepper and simmer, covered, until the sauce is thick and the cauliflower and celery are tender. Just before removing from heat, add remaining olive oil and adjust seasoning to taste.
I have numbers of other recipes of “new” ways to cook cauliflower including a creamy cauliflower soup. I am planning to add more of this healthy vegetable to our weekly meals. What do YOU think about cauliflower?? Try it and be surprised at how good it can be!!
See you next time…yassou! (To those of you who don’t know and want to…yia sou is the actual GREEK way to spell it!!)
{ 5 comments… read them below or add one }
Soft and steamy,dreamy cauliflower!
Boiled, mashed ,buttered , salt and peppered,this veggie can almost make you think you’re indulging in mashed potatoes when you ‘ve chosen to cut back on carbs! Delish!
That is a classic way to use cauliflower by those cutting carbs! Try it…if you haven’t already!!
I love cauliflower, but I haven’t tried this recipe yet. I’m going to give it a whirl and see what happens. Thanks again, gals, for another spin on veggies!
I am interested in the creamy cauliflower soup recipe you mentioned….I once had such a soup in a restaurant and it was truly heavenly!
Hi Shawn. Here is the recipe for the soup that I think is heavenly! It is called:
Cauliflower Soup With Brown Butter
2 T Sea salt or regular
2 T fresh lemon juice
1 large head cauliflower, separated into florets
6 T unsalted butter
3 medium leeks-tough green parts discarded and the remainder thoroughly rinsed and thinly sliced
1 quart vegetable stock (I have used chicken broth also)
1/4 c sliced almonds
grated nutmeg, salt and pepper to taste
Flat leaf parsley finely chopped
1. Bring a large pot of water to boil. Add 2 T of salt and the lemon juice and stir. Add the cauliflower and cook uncovered for 15 minutes. Drain the cauliflower in a colander and set aside.
2. Meanwhile,in a skillet over medium heat, melt 2 T of the butter. Add the leeks and stir to coat. Cook until tender, about 8 to 10 minutes. Adjust the heat as needed to prevent the leeks from browning. Transfer the leeks and cauliflower to to a blender or food processor and puree with some of the stock/broth.
3. In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter. Add the almonds and lower the heat, stirring occasionally. Remove the pan from heat when the butter stops foaming, the crackling sound stops and it turns a butterscotch color, about 5 minutes. Strain the brown butter immediately into a 6-quart soup pot, reserving the almonds on a plate.
4. Stir the cauliflower-leek puree into the brown butter. Add the remaing broth and stir, simmering for 5 minutes. Season the soup to taste with salt, pepper and nutmeg. Serve the soup garnished with almonds and parsley.
I do hope you love this as much as we do!! Please let me know how it turns out!!