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What to do with cauliflower

What to do with cauliflower

The white edible part of the cauliflower is called the curd. Who knew? We've got cauliflower well and truly covered.

Availability: Cauliflower is available year-round but are ideally suited to the cooler months. Seasonally, they are available from April to September.

Buying: Choose a firm, white cauliflower which has grown with the leaves protecting the centre. A yellowing centre means the cauliflower head was exposed to sunlight while growing. It should smell fresh, and have no leaf discolouration.

Storing: Store cauliflower in a plastic bag in the fridge. It will keep for up to five days. Cauliflowers also keep perfectly well in freezer. Store, chopped, for later use.

Nutrition: Cauliflower is a good source
of vitamin C, and will add folate and vitamin B6 to your day.

  • Make a frittata. Chop boiled cauliflower and whisk two eggs per person. Add chopped parsley, cracked pepper and cook in a non-stick pan. Turn and cook for 3 minutes. Serve with a salad.
  • For quick cauliflower soup, wash and chop a whole cauliflower head. In a pot, simmer cauliflower with 4 cups of chicken stock and 2 peeled, cubed large potatoes. Simmer until soft. Process in blender until smooth and serve with sprinkling of fresh parsley, pepper and parmesan.
  • Try a warm cauliflower salad. Cut cauliflower into large bite-sized pieces. Lightly steam with carrots and green beans. Serve in a bowl dressed with pickled onions and mustard-vinaigrette.
  • Make a mash. Place chopped, peeled potatoes, cauliflower, and 3 peeled garlic cloves in a pot. Boil until soft, then mash with low-fat milk and 2 tablespoons of spread. Season with salt and pepper and serve with a green salad and a piece of steak.

Cauliflower cooking tip: To keep your cauliflower nice and white when cooking, add a teaspoon of apple cider vinegar to the cooking water.




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