Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
Fulfilling florets
|
Combine cauliflower and broccoli florets to make an interesting salad
|
CRISP AND CRUNCHYCauliflower
Cauliflower tastes best from December to March when it is in season. It lacks the green chlorophyll found in other members of the cruciferous family of vegetables such as broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a “curd”), usually about six inches in diameter, composed of undeveloped flower buds. Raw cauliflower is firm yet a bit spongy in texture. It has a slightly sulphurous and faintly bitter flavour.
Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor. It went through many transformations and reappeared later in the Mediterranean region. It gained popularity in France in the mid-16th Century and was subsequently cultivated in Northern Europe and the British Isles, the United States, France, Italy, India and China.
Health benefits
Cauliflower and other cruciferous vegetables, such as broccoli, cabbage and kale, contain compounds that may help prevent cancer. Sulphur-containing phytonutrients promote liver detoxification. Cruciferous vegetables contain both glucosinolates and thiocyanates. These compounds increase the liver’s ability to neutralise potentially toxic substances. One cup of boiled cauliflower is an excellent source of vitamin C, vitamin B5, vitamin B6, manganese and omega-3 fatty acids. Cauliflower is low in fat, high in dietary fibre, folate, water and vitamin C, possessing high nutritional density.
Tips for preparation
Most people eat cauliflower florets. However, the stem and leaves are edible too and good for adding to soup stock.
Now, for a recipe.
Broccoli and Cauliflower Salad with Lemon, Dijon and Oregano Vinaigrette
Ingredients
Broccoli florets: 3 cups
Cauliflower florets: 3 cups
Red onion, chopped: half an onion
Parmesan cheese: 1-2 tbsp
For the dressing
Olive oil: 2 tbsp
Fresh lemon juice: 4 tsp.
Lemon zest: 1 tsp.
Dijon mustard: 2 tsp.
Fresh oregano: 1 tsp., chopped
Salt to taste
Fresh ground black pepper: to taste
Method: Steam the broccoli and cauliflower until barely tender-crisp, for less than five minutes. (The vegetables can also be cooked in boiling water for two minutes.) Let the vegetables drain well and come to room temperature. Whisk together olive oil, lemon juice, lemon zest, Dijon, fresh oregano, salt and pepper. In a bowl with a tight lid, combine the broccoli, cauliflower and red onion. Mix in the dressing. Put the lid on and let the salad sit for about 30 minutes before serving. When ready to serve, turn the salad upside down a few times with the lid on to get the vegetables coated with the dressing. Put the salad in a serving bowl and sprinkle parmesan cheese on it if desired. Serve at room temperature.
This will keep in the refrigerator for a day or two, but the broccoli will lose its bright green colour that makes the salad so attractive. If you don’t have fresh oregano, other herbs such as basil, dried oregano, or marjoram could be substituted. If you are using other herbs, increase their quantity.
RISHI MANUCHA
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
|
