Cauliflower

CAULIFLOWER Fall

1 pound fresh = 1 1/2 cups sliced

1 1/2 pound head = 5 cups raw

1 1/2 pound head = 4 1/2 cups cooked

Heads should be solid with white to creamy-white clusters. Leaves should look fresh if attached. Avoid heads with significant amounts of black or brown spots.

(Cook’s Bible 13 Common Veg) Look for cauliflower that is creamy white with no off colors, including yellow patches or black spots. The leaves should still be bright and fresh-looking. Although cauliflower can be steamed whole, most recipes call for cooking florets. To remove the florets, trim away the leaves and then cut away individual florets, leaving the stalks still attached to the main stem. Trim away all small stems and about 1/8 inch of the outer skin and then slice the stem into thin pieces. A whole head of cauliflower can be steamed in about 12 minutes – florets can be steamed for 4 minutes and then sautéed in oil with garlic or other ingredients. Many cookbooks claim that cauliflower should not be salted before cooking as this will adversely affect its color. I tested this and found it not to be true.

(Cook’s Bible: Steaming Times for Common Veg) Al Dente - 4 minutes, Fully Cooked - 6 minutes. Prep: break into florets

Deceptively Delicious: Cut off florets and discard core. Steam for 8 to 10 minutes. Puree in a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture.

IngredientCategory?: LEAFY GREEN AND FLOWERING VEGETABLES

Arrange vegetables loosely in crisper bin of refrigerator or store in cloth bags on the bottom shelf of the fridge. Store chopped vegetables in pint or quart jars or other sealed containers. Use greens before they wilt, within 4 to 5 days of purchase. Use cooked greens within 3 days or freeze.

To freeze greens, blanch for 2 minutes, then chill and drain well. You can remove most of the moisture by putting the greens in a strainer and pressing against them with a spoon.

(Cook’s Bible 13 Common Veg) Greens, which include kale, collard greens, mustard greens, broccoli rabe, or other tough greens such as turnip greens, should be brightly colored and have fresh, crisp leaves with no wilting. Greens need to be stemmed and coarsely chopped and then boiled for about 5 minutes before further cooking. Then the wet greens are sautéed about 5 minutes more. The two step process removes some of the bitterness and helps to soften the leaves.