Cauliflower

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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, but the surrounding thick, green leaves can also be used in for instance soups, nasi goreng and other dishes.

Cauliflower can be eaten raw, steamed, boiled, pickled or fried. It is very beneficial to human health: low in fat, high in dietary fiber, folate and vitamin C, possessing a very high nutritional density.

The best way to preserve cauliflower is probably in the form of pickles.

When a cauliflower gets old the edges of the cauliflower turn black, simply cut off these parts - if the surface starting to get bad it does not mean that the core is bad too.