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Creative with cauliflower

The cauliflower is true party fare and can be done in a variety of ways

VERY VEGGIE A party fare

Cauliflower, a member of the cabbage family requires a cool clime to grow. Though Kerala is not really conducive to cauliflower cultivation a family in Alappuzha, recently grew it successfully.

A rich fertile soil, good moisture, and cool temperatures are the basic requirements to cauliflower. Cauliflower originated over 2,000 years ago in gardens of Asia Minor and the Mediterranean. By the 16th Century, it became popular throughout Western Europe. The early cauliflower was the size of the tennis ball but they have gradually been cultivated to the enormous sizes we see today. Sow the seed six weeks before the plants are to be set in the field. After being transplanted to the field, the cauliflower plant grows for another 80 to 110 days. As the plant grows, a flower bud is formed at the centre of the plant.

Nutritious

Cauliflower contains only 30 kcal per 100 gm of edible portion. It is a good component of a balanced slimming diet. Like all the vegetables from the cruciferous family the cauliflower is a rich source of nutrients, including Vitamin C. It provides good amounts of sodium and potassium. It also contains sulphurous compounds that may help to protect against various cancers, particularly the cancer of the colon. As cauliflower is a fibrous vegetable it can cause flatulence as the gut breaks down the cellulose. Eating it with spicy accompaniments such as garlic, caraway, ground coriander and cumin will ease digestive discomfort. Cauliflower leaves are good sources of calcium, phosphorous and iron. They can be cooked like any other green leafy vegetable.

While buying cauliflower, select one that is white or creamy white in colour. It must be firm, and heavy. Cauliflower may be stored for up to a week in a plastic bag in the refrigerator. Keep it dry. Any brownish coloured bruises may be trimmed away before cooking. Cauliflower is used as cooked vegetable in curries, soups etc. It is frequently employed as an ingredient of mixed pickles. Gobi Manchurian is one of the most popular vegetarian dishes. Cauliflowers are excellent steamed either whole or in florets. It is a popular accompaniment either served with just a little butter or with a tomato or cheese sauce. It is good stir-fried with onions and garlic together with a few tomatoes and coriander. Blanched cauliflower tastes great in salads.

Chinese style

Cauliflower Manchurian

Ingredients

Cauliflower - 1 medium size

Maida - 2 tbsp

Cornflour - 2 tbsp

Egg - 1 beaten (optional)

Soy sauce- 1 tsp

Tomato Sauce-2 tsp

Chilli Sauce-1 tsp

Vinegar- 1tsp

Onion - 1 big

Green chillies - 2 chopped

Ginger and Garlic - 1 tsp finely chopped

Chilli powder - 1/2 tsp

Ajinomoto - 1/4 tsp

Oil for frying

Salt as required

Method

Wash and cut cauliflower into small florets. Mix maida and corn flour with little water and add egg and little soy sauce to make a paste. Mix cauliflower into this paste and deep fry in hot oil till golden brown. Heat oil in a pan. Fry onions, ginger-garlic, green chilli, chilli powder, soy sauce, tomato sauce, chilli sauce, vinegar and ajinomoto. Mix corn flour(3 tsp) with a tsp of water into this so as to get thick gravy. To this add deep fried cauliflower and fry in high flame for five minutes or till mixed well. Serve hot.

MUMTAZ KHALID ISMAIL

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