January's Product of the Month-Cauliflowers
The Cauliflower is one of many in the brassica oleracea species, the name cauliflower comes from the Latin words caulis meaning stalk and floris meaning flower. The cauliflower is an annual plant, which reproduces by seed. It has been well publicized recently that the price of cauliflowers may rise dramatically because of the harsh temperatures we have experienced this winter, and many fields of cauliflowers have been lost.
Cauliflowers are low in fat, high in fiber, water and vitamin C, they can be roasted, boiled, fried, steamed or eaten raw, and they can be used instead of meatballs in a vegetarian pasta dish or as dips at a party.
Cauliflowers that are cooked in aluminium or iron pot will have a tendency to turn yellow as the cauliflower reacts with the compounds whereas in an iron pot the cauliflower is likely to turn a brown/blue-green colour. A top tip for if your cauliflower turns yellow while cooking add a teaspoon of either milk or lemon juice.
The cauliflower and broccoli are grown exactly the same way the only difference is why one turns green and one stays white so do you know why cauliflowers are white? While the plant is growing the head of the plant gets surrounded by heavy green leafs which shield it from sunlight. With out this exposure to the sunlight, photosynthesis can not take place, and therefore the plants production of chlorophyll can’t take place.
Cauliflowers can keep for up to a week in the fridge but make sure that the head is stem side up to stop the collection of moisture. For best taste it should be eaten as soon as possible.