|
|
You are here: main
 articles
nutrition&health |
Learning To Love Cauliflower
You and your family may think you don't like cauliflower, but that may be based on bad
experiences. Many people's first encounter with cauliflower was as a soggy, overcooked,
bland dish. But with careful and light-handed preparation, this elegant member of the
cabbage family could easily become a popular addition to your table.
Cauliflower has a naturally mild, sweet flavor. Versatile in the kitchen, it can be
steamed, baked, sautéed, or even grilled. In southern Asia, cauliflower is often used
as the foundation on which to build a flavorful dish to accompany grilled chicken or fish.
In other regions, cauliflower is added to curries, stir-fries and tomato-based dishes served
with pasta.
Cauliflower is usually white but can be green or purple. When shopping for cauliflower, look
for a firm head with compact florets. The leaves should be crisp and green and not yellowing.
The size of the head doesn't affect the quality.
To use cauliflower, separate the florets. To prevent discoloration, add a tablespoon of lemon
juice to the cooking water. Cooked cauliflower can be refrigerated for up to three days.
Wrapped tightly in plastic wrap, raw cauliflower can be refrigerated for up to five days.
Cauliflower is a cruciferous vegetable like cabbage, broccoli, Brussels sprouts, chard, kale,
mustard greens, rutabagas and turnips. A study in the Journal of Nutrition says that we're
still not eating enough cruciferous veggies. That's unfortunate, because research showed
that compounds in these vegetables help fight off cancer of the colon, stomach, lung and
possibly breast.
Mark Twain said, "Cauliflower is nothing but cabbage with a college education."
It's worth giving this educated vegetable another try.
Source: American Institute for Cancer Research
AICR offers a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to 5 p.m. ET,
a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer.
|
|
|
|
