Ingredients and Culinary use of cauliflower has been known since ancient times. It has been succulent as the food of the poor, but today it is used by anyone who seeks a healthy lifestyle. The earliest evidence of the presence of this vegetable is from the time before Christ, in the lands of present-day Italy. It was also spread in Cyprus, Ancient Egypt and Persia. Carbohydrate is caloric and rich in phytonutrients. It is from the family of cabbage and contains potassium, sulfur, manganese, honey, phosphorus, vitamins C and K and vitamins from group B. Cauliflower improves concentration and is excellent food for the brain. Source is fiber.
Consumption helps to weaken and remove toxins from the body. It is effective in preventing cancer. The amino acids contained in it have a beneficial effect on good mood and sleep. Cauliflower does not require long-term treatment before consumption. It can also be raw to eat, and in fact, it breaks down faster than the body. If you cook it, it should be for a short period of time – 5-10 minutes. Cauliflower is used as an ingredient in a variety of quick dishes – baked, cooked, boiled, marinated, raw. Combines perfectly with meat, pasta and other vegetables.
One cup of boiled cauliflower is an excellent source of vitamin C (91, 5%), folate (13, 6%) and dietary fiber (13.4%). Carbofuel is also a very good source of vitamin B5, vitamin B6, manganese and omega-3 fatty acids. 124 g of cauliflower contain 28.52 calories. Carbohydrate is rich in provitamin A, pantothenic acid and nicotinic acid, folic acid and vitamin K. Its mineral composition is also very varied – calcium, sodium, potassium, iron, magnesium, phosphorus, copper, chlorine and sulfur. It also contains citric and malic acid. People who are interested in dietetic nutrition should be very pleased because cauliflower has almost zero fat content.
Selection and storage of cauliflower
When purchasing cauliflower, it is necessary to choose one with a clean, creamy white, compact head, in which the flower buds are not separated. Carbohydrates that are stained or matt in color should be avoided, as well as those in which small blossoms appear. It is good to choose a vegetable surrounded by very thick, green leaves, because it is better protected.
Keeping fresh cauliflower is done in a paper or plastic pouch in a refrigerator where it can be stored for up to one week. To prevent the development of moisture in the colored clusters, it is necessary to put the cauliflower with the stem side down. When buying pre-cut cauliflower, it is necessary to consume within one or two days.
Culinary use of cauliflower
Of all types of cabbage, cauliflower is best absorbed by the body. Its cellulose is milder and does not cause gas formation in the intestine. This makes it a valuable dietary food, which is widely used in many winter pickles, soups and salads. Cauliflower has a very close relationship with broccoli, which is why they are interchangeable in almost all recipes.