You see them in the store and they are so pretty.
Cauliflowers contain lots of Vitamin C, B6, Potassium, and Vitamin K among others, including Calcium, Iron and Potassium.
If you love vegetables, this is a great choice and it is not very expensive.
There are several methods of cooking: You may place the whole Cauliflower in the pot with the stalk down.
Add 3 to 4 cups of water, cover and bring to a boil.
The steam generated will cook the entire vegetable.
Do not overcook because it will become mushy.
However, when it is ready, split it open and cut into small pieces like the picture.
You may add a bit of lemon juice and Extra Virgin Olive Oil.
Cauliflower may also be eaten raw dipped in your favourite salad dressing.
Some nationalities fry Cauliflower and complement it with Tahini sauce, garnished with parsley, served with pita bread.
Other nationalities dress up the Cauliflower with garlic, cilantro, cumin, or cheese sauce.
Without making any medical claims, the high intake of cauliflower has been associated with a reduced risk of aggressive prostate cancer.
To verify this statement, check with your doctor.
I love Cauliflower and I can eat it in any form with Extra Virgin Olive Oil, and I am not referring to the regular Joe Blow Olive Oil on sale.
I wrote a book about Olives and Olive Oil titled The Olive Tree, read it and it will guide you in the right direction.
When it comes to lemon, a fresh lemon makes all the difference in the world.
1 large fresh Cauliflower
Salt and Pepper to taste
Bacon Bits (optional)
Parmesan or Romano Cheese (optional)
Wash cauliflower and cut into pieces.
Place in a large pot filled with water and boil until tender to taste.
When cooked, remove from heat, drain excess water and let cool.
Place in blender and puree for a few seconds until nice and smooth.
Add Salt and pepper to taste.
Pour into a serving bowl.
You may sprinkle with bacon bits and Parmesan or Romano cheese if you so choose.
This is a refreshingly tasty, nutritious, low calorie soup and it is so simple and easy to make.
Spyros Peter Goudas