June 07, 2009
Ingredients: 500 g. cauliflower 300 g. potatoes 50 g. butter 1 cup of milk salt How to prepare: You put the potatoes and cauliflower (cleaned) to boil. Throw away water ...
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Cauliflower is one of several vegetables in the species ''Brassica oleracea'', in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the ''white curd'') is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled. Its name is from Latin ''caulis'' (cabbage) and ''flower'', an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. ''Brassica oleracea'' also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.
Cauliflower is a nutritious vegetable, belonging to the same family as broccoli, kale and cabbage. Cauliflower consists of a white curd-like head surrounded by large green leaves that are often removed and used to make soups and stocks or discarded.
Cauliflower which has a delicate, sweet nutty flavor, is low in calories and provides an excellent source of Vitamin C, and a good source of dietary fiber, omega 3 fatty acids, minerals such as manganese, potassium and phosphorus, and vitamins K, B1, B2, B3, B5 and B6.
Cauliflower is best eaten cooked, but should only be cooked lightly (blanched or sauteed) to retain crispness and prevent the odorous sulphur compounds from escaping.
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