Parts of Asia Minor and the Mediterranean have been eating cauliflower for more than 2,000 years. By the 16th Century, it was being eaten throughout Western Europe. And it was only until the 1920’s that it made it it’s way on to the American dining room table
Cauliflower is a member of the cabbage family. Its’ relatives includes broccoli, Brussels sprouts and collard greens. Nearly all plants in this family are easy to grow, except for cauliflower. Never the less, many parts of the USA grow cauliflower, but the majority of all cauliflower consumed comes from the Salinas Valley, California, where it is grown year-round.
Cauliflower is an awesome vegetable – especially terrific to eat during the cold and flu season. One serving contains 100% of the Vitamin C you need for the day! Cauliflower is also fat-free, low-carb, and a good source of potassium and folate.
At the market
When buying cauliflower, select one that is white or creamy white in color, firm, and heavy. Cauliflower is also available in orange and purple varieties too.
Refrigerate cauliflower in a plastic bag for up to one week. Keep it dry. Don’t wash it until you are ready to eat it. Trim away brownish colored bruises before cooking.
Cauliflower for Everyone
- Add cauliflower to any stir-fry recipe. You may want to partially cook it in the microwave for 1-2 minutes or blanch it in boiling water for 1-2 minutes before adding to the stir-fry.
- Cauliflower “rice”: Instead making a high-carb side dish of couscous, try using cauliflower instead. Finely chop cauliflower florets, place in a saucepan with some broth and a dash of olive oil. Bring to a boil and simmer until tender. Done and delicious!
- Mash cooked cauliflower with potatoes for a new spin on mashed potatoes.
- Use chopped and cooked cauliflower florets in your favorite pasta sauce for a delightful dish. Cauliflower tossed in pesto sauce is terrific!
- Classic Cheese sauce. One of the best and favorite ways to enjoy cauliflower is with cheese sauce. Here is an easy recipe for quick homemade cheese sauce.
Recipe is an excerpt from Early Eaters Resource Guide & Cookbook – Survival Tips and Simple Recipes for Toddlers and Preschoolers
Creamy Cauliflower Soup
- 1 head of cauliflower, cored and chopped into florets
- 1 medium potato, peeled and diced
- 3 cups low-sodium vegetable broth or chicken broth
- ½ teaspoon Italian seasoning
- 1 cup milk or half-and-half
Directions: Place all cauliflower, potato, soup broth and Italian seasoning in a large soup pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Pour in batches into a blender, being careful not overfill the blender. Puree until smooth and return to soup to the pot. Add milk heat until warm. Serve.