This week’s Secret Ingredient for Friday Foodie Fix is Cauliflower. Mark Twain described it this way, “cauliflower is nothing but cabbage with a college education.” I think that description suits it well as a member of the cabbage family. Cauliflower comes in three colors, white like the one pictured here, green and purple (turns green when cooked).
Cauliflower is composed of tiny florets in clusters on a stalk. The entire floret is called the Curd. When purchasing cauliflower look for one that is firm and these florets are tight and compact. Refrigerate it tightly wrapped for 3-5 days and cooked for 1-3 days.
You can eat your cauliflower raw or baked, broiled, boiled and sauteed. This pretty little vegetable is packed with Vitamin C and a good amount of iron. For more information on cauliflower you’ll need to finish reading the page of information where most of this came from. It’s an amazing book that everyone should own in your food library. The Deluxe Food Lover’s Companion (Deluxe Edition) by Sharon Tyler Herbst and Ron Herbst. It’s full of cooking tools and techniques, fruits, vegetables, meat cuts, fish and shellfish, breads and pasta, herbs and spices.
I’ve not worked with cauliflower very much. It’s a new addition to our table last year. I did manage to sneak it into a Pasta Surprise meal. Everyone thought it was meat. I am really enjoying roasting it with garlic and my son who loves Indian food, eats it all the time in many dishes.
How about you? How do you cook or serve cauliflower? Please add your recipes with Mr. Linky or in the comments section. Can’t wait for some new ideas! For all the “how to’s” of submitting and ALL of the PAST Friday Foodie Fix Secret Ingredients, please visit our Friday Foodie Fix page.
Next week’s Secret Ingredient is …………. Broccoli!