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A short guide to cauliflower: properties, recipes and associations

A vegetable believed to be a flower because of its characteristic fleshy white central inflorescence, around which open more or less extended green leaves, is the cauliflower. A typical vegetable of Winter To belong to cruciferous family of the genus Brassicaceaeknown to most for its unpleasant smell and for its particular flavor with delicate and slightly sweet notes.
Wrong reasons to enjoy and use cauliflower there are many, let’s discover them together.


Consume regularly cauliflower – both cooked and raw – it is a real panacea for our health. The low calorie content of only 25 calories per 100 grams, makes it the ideal food for those on a low-calorie diet who need vitamins, minerals and fiber. Cauliflower, in fact, like most Brassicaceae (including cabbage, broccoli and cabbage) is rich in folic acid, calcium, iron, phosphorus And Vitamin C. In addition, it is an excellent remedy for cardiovascular problems, such as high blood pressure, thanks to the excellent content of potassium and of fundamental amino acids for our body. Second, improving concentration and nervous system fatigue resulting from oxidative stress may contribute to the presence of vitamin K inside the vegetable, which is a very important substance especially for those who follow a vegetarian or vegan diet. Finally, still for those who do not eat protein of animal origin, another reason to consume cauliflower frequently is thehigh percentage of chlorophyllable to promote the production of hemoglobin, contributing to the regeneration of cell tissues.

Types of cooking

The versatility of cauliflower in the kitchen is one of the reasons why we must particularly like this vegetable with a thousand properties. However, it is good to know that whatever type of preparation you choose it is better to boil it beforehand in order to eliminate the intense flavor and the unpleasant odor that it could emanate during cooking. To boil, clean the cauliflower first by removing the outer leaves and cutting the stem with a knife or cutting the base in half to make it easier to divide the florets. Try to obtain small pieces of more or less the same size to obtain a cooking that requires an even time. At this point, fill a high-sided saucepan with water so that it completely covers the cauliflower and add a few drops of lemon (or a piece of breadcrumbs) to reduce the smell that will be released during cooking. Cook over low heat for about 20-25 minutes until soft enough when skewered with the tines of a fork. All you have to do is drain it and season it as you wish or use it as a base for another type of preparation, for example. In the caserole. After boiling the cauliflower for 10-15 minutes (in this case it is better to reduce the cooking time to prevent it from collapsing) brown it in a pan with a clove of garlic and a drizzle of oil for a few minutes and in any case until it begins to brown. If you notice the cauliflower is too dry, you can add a few tablespoons of water and lower the heat slightly. But another popular way is the one that provides the oven, which will allow you to quickly and easily prepare many types of recipes. The simplest preparation consists of placing the bouquets on a baking sheet lined with parchment paper and seasoning them with oil, salt, pepper and breadcrumbs. Then bake in a preheated oven at 180° for 15 minutes. Alternatively, for a tastier variant, you can pass the cauliflower in milk and eggs or season it directly with a layer of béchamel and grated parmesan. Bake at 200° for about 10 minutes and, before serving, check that the surface is not excessively dry.

ideas in the kitchen

Already from the types of cooking you can guess how versatile cauliflower is in cooking: from raw it can be added in salad or just enjoyed with other vegetables with an emulsion of vinegar and lemon. Cooked, on the other hand, au gratin Where In the caserolecan be used as the main ingredient of breath, blanks Where starters based on pasta or rice. Here is 5 ideas to draw inspiration from.

  1. Cauliflower soup. The comfort food par excellence with the arrival of the first colds is certainly this one cauliflower soup enriched with potatoes and pasta. To make it even creamier, mash some of the cauliflower with the potatoes and season with a generous addition of grated or flaked Parmesan for an even smoother result.
  2. Cauliflower flan. A recipe that you could serve in different ways: as single course, original outline Where delicious appetizer. Prepare a mixture with the eggs, milk, béchamel and Parmesan, also add the pre-blanched cauliflower florets and bake in convenient single-portion molds or directly in a greased and floured baking dish.
  3. Curried fried cauliflower. A tasty idea to cook cauliflower in an original and different way. Prepare a paste with chickpea flour, wheat flour and a teaspoon of curry. After steaming the cauliflower, dip the florets in the batter and brown them for a few minutes in boiling oil. Serve them still hot for one person delicious appetizer.
  4. Cauliflower cream. The chewy texture of cauliflower lends itself perfectly to cooking creams and velvets for first or second course of meat or fish. In this case, the sweetness of the cauliflower goes perfectly with the flavor of the sardines: for an extra touch, cover them with chopped hazelnuts to have an even more satisfying balance of flavors and textures.
  5. Cauliflower stew. Vegetarians and vegans will be pleasantly surprised by this preparation which, if it does not have the aspiration of replacing the classic meat sauce, at least gives an alternative to those who do not eat meat or derivatives. You will get a perfect sauce to season with appetizers or bruschetta: just mix the bouquets in order to reduce them to crumbs and brown them with a sautéed onion and herbs. Halfway through cooking, add the tomato and continue until you have a soft and creamy consistency.

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