Fresh Cauliflower is sold in large heads surrounded by thick green leaves. It is a member of the cabbage family and offers the same kick when eaten raw. Once cooked, the flavour is mild and fresh. Cauliflower is very versatile and will absorb the flavours it is cooked with whilst still maintaining it’s texture. The stems and flowers are equally good to eat and can be stir-fried, roasted, steamed, boiled, sautéed or eaten raw.
Look for bright white cauliflower with tightly packed flowers and bright, fresh leaves. Avoid heads with brown patches or other discolouration. Cauliflower can be stored in a plastic bag for three to four days in the fridge.
HOW TO USE CAULIFLOWER
Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks. Cauliflower can be mashed with probiotic-rich yogurt into a velvety smooth texture that can take the place of potatoes; grate it into rice-like particles to make cauliflower rice; use it as a meat substitute by dipping it in a batter of eggs, spices, and almond flour to make cauliflower nuggets; use it for moisture, as a binding agent, and a texture-enhancer in cauliflower pizza crust.
Serving Suggestion: Curried Cauliflower is a perfect side dish or healthy snack. Start with one large cauliflower, cut into even florets. In a bowl or a bag, toss the cauliflower with ⅓ cup olive oil, two teaspoons curry spice and two teaspoons chopped fresh cilantro. Bake the seasoned cauliflower in a shallow baking dish in a 200 degree oven for thirty minutes, turning every ten minutes. Finish by spritzing the juice of one fresh lime on top. Fresh Cauliflower
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