Cauliflower
Cauliflower is a head of white flower buds in the cabbage family. This creamy white vegetable is made up of flowers that stopped growing at their bud stage which means cauliflower is very nutritious as the stems end of which under the buds store plenty of nutrients that would have gone into the flowers and eventually into the fruits. Cauliflower is very common in Chinese cuisine as its high content of minerals and vitamin C.
Other Names:
Cabbage flower.
Season:
Fresh cauliflower is available year-round in the markets.
Purchasing tips:
When choosing cauliflower, select the one with creamy white color with compact curds, steer clear of cauliflower with wilted or mould spots.
Storage:
Store unwashed cauliflower in plastic bag, and then refrigerate it in the vegetable crisper for about 1 week.
Preparation and Usage:
Discard the green leaves or mould wilted spots, then cut off the hard stem with a sharp knife, cut it into small florets and it is ready to use. Blanch briefly in boiling water before usage; if you want serve it raw as a salad with other ingredients.
Nutritional and Healthy Benefits:
Cauliflower is loaded with high vitamins and minerals, it is said that one serving of Cauliflower can provide the entire daily requirement of vitamin C.
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