Cauliflower recipes: the versatile florets
It is the king of all types of cabbage: Cauliflower is not only very healthy, but also very versatile. Whether prepared as a light summer dish, as a soup or gratinated from the oven – cauliflower cuts a fine figure with and in every recipe. It is not for nothing that it outstrips all other types of cabbage when it comes to popularity.
The many faces of the cauliflower
Cauliflower, also called cauliflower, cheese cabbage, flower cabbage or grape cabbage, is grown all over the world, but especially in Europe and Asia. It can be recognized by its fleshy flower sprouts standing together in a head, which, however, do not only appear in white. However, the white cauliflower is best known to us. Other varieties, such as the green romanesco (also called minaret cabbage or turret cauliflower) or the purple cauliflower, which gets its color from intense sunlight, are only gradually finding their way onto our plates. And that's a good thing, because romanesco contains even more vitamin C than white cauliflower.
Diverse cauliflower recipes
Cauliflower is easily digestible and suitable for diets or light foods. Because of its high vitamin C content and its many minerals, it is very popular with friends of healthy eating. It can also be eaten raw, for example in a salad, but is traditionally used cooked. It is then served primarily with meat but also with fish and gratinated with cheese. It also cuts a fine figure in soups and salads. Those who like to experiment dare to try refined cauliflower recipes such as marinated cauliflower, cauliflower rice or cauliflower curry and experience the many different ways to use the florets in the kitchen.
It doesn't always have to be a fancy cauliflower recipe. Simply add salt and serve with melted butter, hollandaise sauce or béchamel sauce or bread the cauliflower with butter and breadcrumbs. Baked with cheese or fried in a batter, there is a wide variety of preparation options, and a casserole with cauliflower is always a pleasure. But also try out new cauliflower recipes: How about noodle talers with roasted cauliflower? Unusual creations such as vegetable flan with cauliflower, cheese quiches with cauliflower or the lemon and cauliflower soup are also suitable for beginners and ensure that you see the well-known cabbage with completely new eyes. We present other ways you can prepare cauliflower.
Use cauliflower in healthy cooking
Only the white flower buds, from which the cabbage owes its name, are edible. Before cooking, you simply remove the inedible stalk and leaves from the cabbage. Then the whole head is cooked in salt water. If you add a dash of milk or lemon juice to the water, it will keep its beautiful white color. Alternatively, you can steam the individual cabbage florets for about a quarter of an hour until they have reached the desired degree of softness. Simply break up the cabbage and remove the florets from the stalk. In fact, you don't have to do anything to conjure up a delicious cauliflower dish.
Buy and store cauliflower properly
You can recognize fresh cauliflower primarily by its firm heads and fresh leaf turning. Cauliflower, on the other hand, which smells strongly of cabbage, is old. Discolored buds can also be an indication that this cabbage is no longer completely fresh and does not belong on the table at home. Fresh cabbage can then be stored in the refrigerator's vegetable drawer for a few days. Do not wash beforehand, just remove the green leaves and the stalk and store the inflorescence wrapped in cling film in the vegetable drawer or in the cellar.
It should not be stored near fruit such as apples, peaches, plums or vegetables such as tomatoes, because they give off the gas ethylene, which accelerates the ripening process of other types of fruit and vegetables and thus also ages the cauliflower.