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Cook the cauliflower

Most children hate him and many adults wrinkle their noses when they smell, but a lot of people love cauliflower hot and intimate. No wonder, because cauliflower is one of the vegetables that can be prepared in a variety of ways. Find out more about the "sweet" cabbage here.

Cook the cauliflower

Cauliflower is a true vitamin donor and should be put on the table more often. (Photo by: © HandmadePictures / fotolia.com)

Karfiol can look back on a very long history, because white cabbage was already eaten in the fourth century BC. Like Brussels sprouts or kohlrabi, it belongs to the so-called sweet vegetables and has a somewhat idiosyncratic taste. Nevertheless, cauliflower in its many varieties is simply delicious.

As a topping in a fresh soup, baked with cheese, as a side dish with meat and also raw as a dip with a refreshing yoghurt sauce, it simply tastes great.

Purchase & storage of cauliflower

When buying cauliflower you should make sure that the head is bright white and the leaves have a strong green . If the head has brown spots or the leaves are wilted, it is better to leave it there.

Cauliflower stays unwashed and wrapped in plastic in the vegetable compartment of the fridge for about 6-8 days - but you should remove the leaves beforehand.

A freeze is possible - to remove the leaves and cut into small florets. The florets should then be blanched, allowed to cool and then placed in freezer bags. So it can be kept in the freezer for around 4-6 months. Afterwards it is not as crisp anymore, but it does not lose its taste.

How do you cook cauliflower?

Cooking whole cauliflower:

  1. Remove the green leaves before cooking.
  2. Then rinse the cauliflower thoroughly with cold water so that garden residues between the florets are also removed.
  3. Now he is poured with the stalk down into boiling salt water - the entire head should be under water.
  4. Simmer on medium heat for about 20-25 minutes.
  5. Then pour through a sieve and quench with cold water.

Cooking cauliflower in florets:

  1. Remove the leaves.
  2. Cut out the stalk and divide or cut the cauliflower into florets.
  3. Wash the florets thoroughly.
  4. Now put the pieces in boiling salted water and let them cook for about 10-15 minutes on medium heat.
  5. Then pour through a sieve and quench with cold water.

Other tips:

  • The smell of cauliflower is very intense. To prevent the whole apartment from smelling of it, simply add half a potato to the water, because this neutralizes the smell of the cauliflower.
  • To ensure that cauliflower retains its beautiful white color when cooking, you should either add a few splashes of milk to the cooking water or a pinch of sugar that has the same effect.
  • If the cauliflower is guaranteed to be tender, then simply use mineral water instead of normal tap water. This is always recommended if, for example, the head is to be served whole.

Tip: If you like, you can swirl the cauliflower in butter after cooking and sprinkle it with nutmeg.

Not only delicious, but also healthy

fresh cauliflower

Whether as a side dish or a main course, cauliflower brings variety to the menu.

Carfiol is a very healthy vegetable . The white cabbage contains a lot of vitamin C and this strengthens the immune system and protects against colds. There is also a lot of potassium, which is important for a balanced mineral balance in the body. Especially pregnant women should eat as much cauliflower as possible because it contains the folic acid that is so important for mother and child.

Since cauliflower has very few calories (approx. 25 kcal per 100 grams), it should be at the top of the menu for every diet.

Info: cauliflower is one of the types of cabbage that is very easily digestible. In contrast to white cabbage or savoy cabbage, for example, cauliflower does not cause uncomfortable flatulence, and people with a sensitive stomach also tolerate cauliflower very well.

Infinitely versatile

Carfiol tastes delicious in many ways:

  • A classic is cauliflower with a hollandaise or tsatsiki sauce.
  • But it also always cuts a fine figure as a side dish for a roast beef or pork.
  • Simple, but still delicious, cauliflower tastes with a few roasted breadcrumbs.
  • Or just with a slice of cooked ham or with a soft-boiled egg.

Our recipe tips:

  • Cauliflower casserole
  • Karfiolcremesuppe
  • Baked cauliflower with ham and cheese
  • Cauliflower
  • Mashed cauliflower
  • Cauliflower in batter
  • more cauliflower recipes

Tip: If children don't want to eat cauliflower, the florets can be breaded and fried.