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Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.
Its name is a variation of cole flower or kale flower (cole and kale being variations of the same word), an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. The Brassica oleracea species is the same species as cabbage, Brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.
Wrap a whole cauliflower head in cling-film or a large sealed plastic container and microwave on full power for 8 minutes and it will be perfectly cooked. Chop into pieces and saute in olive oil flavoured with garlic to finish.
Cauliflower cheese is a popular British dish that uses cauliflowers.
Unusual way to cook a cauliflower
How much does one cup of cauliflower florets weigh?
Estimated US cup to weight equivalents:
|Cauliflower Florets||fresh/cooked||1||325 grams||< 12 ounces|
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
Seasonal Information: Cauliflowers
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Cauliflowers are at their best and in season during the following months: December, January, February & March.
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