It is tastier and more delicate than cabbage. Rich in vitamin C and fiber. In addition to white, there are also heads in other colors.
It comes in many varieties. The most popular are white or cream cauliflowers. The semicircular head is formed by flower buds, the so-called. Roses, which grow so densely in their early stages of development, that it is even difficult to separate them. So young, beaten cauliflower is just the tastiest.
White and green
Shops sometimes sell cauliflowers in various shades of green. Due to the shape of the roses, they are called minaret. The colorful cauliflowers are very delicate in taste. They are prepared like white, cooking a little less.
When buying cauliflower it is best to choose a not too large head forming a compact one, firm mass, no damage and stains. Cauliflower, whose florets began to diverge, will not be so tasty anymore.
Before cooking, the cauliflower must be cleaned of the leaves, wash, possibly split. Cauliflower leaves are also edible. Sliced can be added to vegetables fried "in Chinese".
Raw or cooked
Cauliflower can be eaten raw. Then it retains most of the vitamins and nutritional values. Sliced florets enrich the taste of salads, they are great with dips. Cooked cauliflower is then the tastiest, when it remains slightly crunchy. When cooked for too long, it becomes mushy. It is best to make a puree from such. Adding a bay leaf to cooking neutralizes unpleasant odors, a 1 -2 teaspoons of lemon juice will help to preserve the natural whiteness of the rosebuds.
Cauliflower tolerates freezing very well, also suitable for pasteurized canned food or marinades.