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Flower power
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Cauliflower, a vegetable that’s at its best from December, is low in fat and high in dietary fibre and vitamin C
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CRISP AND CRUNCHY Most people eat cauliflower florets, but the stem and leaves are edible too
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. Cauliflower and other cruciferous vegetables, such as broccoli, cabbage and kale have sulphur-containing phytonutrients that promote liver detoxification. These veggies also 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. 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
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.
RISHI MANUCHA
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