Like broccoli, cauliflower is a cruciferous vegetable. Members of this family have been associated with a reducing the risk of cancer. Cauliflower is low in fat, high in dietary fiber, folate and vitamin C.
Select clean, firm, compact heads that are white or creamy white. The size of the head does not affect quality. Remaining leaves should be green and crisp. Avoid heads with major spots, speckles, bruises, or loose open floret clusters.
Store cauliflower in the crisper where it will keep approximately five days. Pre cut florets do not keep well, so use them with a day of purchase.
Cauliflower can be roasted, boiled, steamed or eaten raw. When cooking, remove outer leaves and thick stalks leaving only the florets. The florets should be broken into similar-size pieces, so they cook evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy.
Confetti Salad
2 cups bow-tie macaroni
1 ½ cups cauliflower, chopped
¾ cup carrots, sliced
¼ cup celery, chopped
¼ cup green pepper, chopped
¼ cup radishes, chopped
1 cup cherry or grape tomatoes
1 cup Italian dressing
Cook macaroni according to package directions; drain and rinse. Combine cooled macaroni and vegetables with Italian dressing. Toss lightly until evenly coated
Recipe submitted by Kathy De Champ, Brown County UW-Extension
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