Home » Cauliflower and co – mild florets for fine dishes | > – Guide – Cooking

Cauliflower and co – mild florets for fine dishes | > – Guide – Cooking

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Cauliflower and co – mild florets for fine dishes |  > – Guide – Cooking

Status: 08/03/2023 12:58 p.m

With its mild aroma and good digestibility, cauliflower, like its close relative broccoli, is one of the most popular types of cabbage. The decorative, light green Romanesco is not quite as common.

Whether as a classic vegetable side dish or cooked in the oven, fried or as a creamy soup: cauliflower, broccoli and romanesco can be prepared in a variety of ways. All three types of cabbage are available from us from the field in summer.

Cauliflower – mild and versatile

The cauliflower season begins in spring and lasts until October. When bought, the florets should be white and firm. If the florets are loose or cracks are already forming, the cabbage is no longer fresh. Brown or yellow spots are a sign of incorrect storage. Black dots indicate fungal infestation. In this case, do not eat the vegetables anymore.

Tender cauliflower leaves are also edible

The cabbage can be prepared whole or cut into small florets.

Before preparation, cut out the stalk and briefly place the cabbage in salt water – this will remove any bugs. The small, tender leaves between the florets are very healthy and can be eaten. A little milk or lemon in the cooking water ensures that the cabbage retains its beautiful white color as it cooks.

Cook the cauliflower in the oven

Instead of cooking it, you can pour oil over cauliflower and cook it whole in the oven. It tastes very good with nuts, which roast in the oven at the end of the cooking time. Those who serve cauliflower as a classic side dish can serve it with béchamel sauce or browned butter. In addition to salt and pepper, freshly grated nutmeg is ideal for seasoning.

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Simple and delicious, cauliflower is easy to prepare in the oven and serve with roasted nuts.

Incidentally, cauliflower is not only grown with white florets, there are also green, yellow-orange and purple varieties. They taste similar to white cauliflower. In order for the varieties to retain their beautiful color, they should only be steamed instead of boiled or cooked in the oven.

Unlike white or red cabbage, for example, cauliflower does not keep very long. It can be kept in the fridge for about three days.

Further information

A healthy alternative for a dough without white flour and yeast that is low in carbohydrates. Recipe

Rainer Sass cooks a spicy curry, which he serves with roasted cauliflower crumbs, parsley and a touch of mint. Recipe

Light, healthy vegetarian cuisine: Instead of rice, the dish consists of finely grated cauliflower. Recipe

A sophisticated appetizer: The cauliflower is deliciously seasoned and served with a cream cheese dip. Recipe

Couscous, made from grated cauliflower, is a sophisticated accompaniment to tender pink roasted lamb fillet. Recipe

Broccoli – popular for quick cooking

Broccoli is a close relative of cauliflower. Its firm, rich green florets grow on a thick stalk and should be tightly closed when you buy it. If they have a yellowish tinge or if the vegetables no longer feel firm, the broccoli is no longer fresh. A heavily dried cut surface also indicates a lack of freshness.

Prepare broccoli properly

Broccoli should be a rich dark green. Yellow florets indicate a lack of freshness.

Before preparing the broccoli, it is best to divide it into small florets. The stalks can also be eaten, but should be peeled beforehand. Only cook broccoli for a short time so that the valuable ingredients are preserved and it tastes nice and crunchy. Because it has a very short cooking time, it is particularly suitable for quick vegetable dishes.

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Like cauliflower, broccoli is very versatile in the kitchen. It tastes good in casseroles and gratins, as a vegetable side dish with fish and meat, as a soup or fried, for example as Asian vegetables from the wok. When pre-cooked, it is also an excellent ingredient in salads.

Locally grown broccoli is available between June and October, while in the other months it mainly comes from Spain and Italy. It can be kept in the vegetable compartment of the refrigerator for up to five days.

Further information

Light and healthy summer cuisine: the vegetables are seasoned with soy sauce, chives and lemon zest. Recipe

In addition to a delicious tomato sauce, there are two different types of cheese on the dough. The vegetables are prepared separately. Recipe

Onions, garlic and various spices give the soup its aroma. When pureed in the blender, it becomes nice and creamy. Recipe

Mushrooms, leeks, herbs and cumin give the vegetables the right flavor. Recipe

Mediterranean potato salad: Rainer Sass refines it with garlic, fried prawns, anchovy fillet and lemon. Recipe

The couscous dish with vegetables and salsa is served lukewarm and is therefore particularly digestible on hot days. Recipe

Asian noodles: star chef Dirk Luther cooks the pasta in a spicy stock with ginger, soy sauce and ketjap manis. Recipe

Vegetarian and full of flavor: Rainer Sass prepares burgers from broccoli, peppers, white beans, eggs and spices. Recipe

Romanesco – decorative and tasty

Romanesco florets are as firm as cauliflower.

Characteristic of Romanesco are the pointed, firm, bright green florets, which make it look extremely decorative. Its intense aroma and high vitamin C content are best preserved if the romanesco is only cooked briefly so that it still retains its bite.

It goes well with almost all dishes in which cauliflower and broccoli are otherwise used and can also be prepared in a similar way. Because of its pretty appearance, it is very suitable as a decorative vegetable side dish, rounded off with a little browned butter and lemon juice. Romanesco is often sold to us from Italy. It is available from German cultivation between June and October. Like cauliflower and broccoli, romanesco should not be stored for too long – no longer than four to five days in the refrigerator.

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Further information

Romanesco is a cross between broccoli and cauliflower. Rainer Sass uses the florets and the leaves for his dish. Recipe

Dave Hänsel roasts the meat four times in a row, letting it rest briefly in between. The fruity sauce tastes good with it. Recipe

Cabbage is available in a wide variety of varieties. Tips on buying and storage as well as ideas for preparation. more

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Eat better! | 06.08.2023 | 4:30 p.m

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