Love Your Veggies
Whether it’s green, purple or the more familiar creamy white, cauliflower is your go-to veggie this time of year.
The winter harvest
Small and clean-cut
Small heads of cauliflower are just as delicious as large ones, whether you eat them raw, steamed or in a delicious cauliflower recipe. The key is to buy clean, creamy-white heads with buds that haven’t separated. Avoid cauliflower with spots, dull colors or flowers.
Store whole cauliflower heads in a paper or plastic bag in the refrigerator for up to a week. If you buy pre-cut florets, cook them within a day or two. If you can’t use the fresh cauliflower in time, cut it into florets and blanch them before freezing.
Leave it to cleaver
Look for cauliflower heads surrounded by many thick green leaves. These protect the florets before harvest, so the head should be fresher. The leaves are edible, but you will need to remove them — use a cleaver if you like — and cook them separately. Cut the florets right at the base of the stalk.
Make lemon your main squeeze
Cauliflower can turn brown if there is iron in your cookware. So keep your cauliflower white, by adding a little lemon juice.
Cook short to perfection
One good thing about cauliflower is its sulfur-rich, healthy phytonutrients so it shouldn’t be overcooked, particularly when stir-frying. If you have a recipe that gives a time range, shorter is better.
Home on the ranch
Raw cauliflower makes a great snack — healthy, low in calories and with its dietary fiber, it’s very satisfying. Treat yourself to a few florets with Hidden Valley® Ranch dressing while you’re making dinner. Your kids will love it, too.
The Winter Wonder Veggie
Who says you can’t get fresh veggies in the middle of winter? With a peak season from December to March, it’ll make other vegetables simply green with envy. Whether it’s orange, purple, or the more familiar creamy white, make cauliflower your go-to veggie this time of year.
Small heads of cauliflower are just as delicious as large ones. The key is to buy clean, creamy-white heads with buds that haven’t separated. Avoid cauliflower with spots, dull colors or flowers. Also keep an eye out for heads that are surrounded by many thick green leaves, which serve to protect the florets before harvest.
You can easily refrigerate whole cauliflower heads in a paper or plastic bag for up to a week. If you buy precut florets, try to cook them within a day or two. Can’t cook it in time? Cut the cauliflower into florets, blanch, and store in the freezer.
Just before you start to cook, rinse the cauliflower under cold water and remove the green leaves, which are edible. Use a cleaver or a large knife to cut the florets right at the base of the stalk, which you can discard. If needed, break or cut larger florets into smaller, bite-sized pieces.
The key to success is in the timing. Cauliflower is high in sulfur-rich phytonutrients, which does a body good but smells bad. So don’t overcook cauliflower, especially when stir-frying. Also, cauliflower tends to turn brown in metal cookware, so add a little lemon juice to prevent this from happening. Try raw cauliflower for a healthy and satisfying snack that’s low in calories and high in dietary fiber. Simply help yourself to a few florets with Hidden Valley® Ranch dressing while you’re making dinner. Your kids will love it, too.
A versatile veggie that’s easy to work with, cauliflower tastes great whether it’s raw, cooked, pureed, or pickled. Experiment with different colors and cooking techniques to liven up any snack, lunch, or dinner.
Crunchy Vegetable Make Ahead Salad
Serve this classic Italian home-style grab-and-go treat.
Turkey, Cauliflower & Brown Rice Salad
Something new for breakfast or brunch.
Ranch Style Mocked Mash Potatoes
Packed with delicious flavors.
Make A Pickle
Simple to assemble.
The cauliflower conundrum
- 1. Which country produces the most cauliflower?
- A) USA
- B) China
- C) India
- D) Spain
The Answer is B
Combined, China and India produce nearly 3/4 of the cauliflower in the world, but China produces 50% more than India. The Chinese like it stir-fried; Indians like it in curry.
- 2. Where is cauliflower originally from?
- A) China
- B) Turkey
- C) Italy
- D) Peru
The Answer is B
Cauliflower has been an important vegetable in Asia Minor for more than 2500 years, long before Turkey was a country. The nearby Italians have been eating it almost as long.
- 3. How do you get “cauliflower ear”?
- A) By eating too much cauliflower
- B) By listening to too much loud music
- C) By losing too many fights
- D) By staying in the sun too long
The Answer is C
Boxers who have been hit in the head so many times that their ears are misshapen are said to have “cauliflower ear.” But we think real cauliflower looks better.
- 4. Who did poet Carl Sandburg say had “white-cauliflower faces”?
- A) Babies
- B) Politicians
- C) Policemen
- D) Miners’ wives
The Answer is D
From his poem “Smoke and Steel”: And I saw the white-cauliflower faces/Of miners’ wives waiting for the men to come home from the day’s work.” That’s in contrast to the sooty faces of their husbands. Or maybe they’re just vitamin-enriched.
- 5. Which of these has more vitamin C than cauliflower?
- A) Cherries
- B) Grapefruit
- C) Peaches
- D) None of the above
The Answer is D
Cauliflower really is quite a cold-buster. In fact, it has just 13% less vitamin C than a fresh orange — though it might be a little difficult to start the day with a glass of cauliflower juice.
- 6. Green cauliflower is a fractal pattern found in nature — a pattern that repeats itself at different sizes. Which one of these is not also a fractal?
- A) Ferns
- B) Snowflakes
- C) Mountain ranges
- D) Mountain lions
The Answer is D
Although those lion cubs are very cute.
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